Easy Roasted Vegetables

I'll let you in on my new foodie discovery. I found THE best herbed olive oil blend for grilled vegetables at Williams-Sonoma a few weeks ago, and I couldn't resist buying it. The aroma was intoxicating as I stepped into the store, and the sampling of grilled vegetables dressed in this concoction didn't disappoint.


This is a great olive oil to have on hand to dress up boring vegetables, but the herbs don't overpower the natural flavor of the veggies--they simply compliment them. What a healthy side dish too!

We were invited to a last minute dinner party this past weekend, so I offered to bring a dish. I didn't have a lot of time to prepare anything elaborate, and suddenly remembered that I had this jar of herbed olive oil in the pantry. Perfect!!! A versatile side dish of roasted vegetables goes well with so many main dishes.

The dish was a major hit, the hostess loved it and the guests were raving about the veggies more than any of the other dishes -- little did they know how easy it was to prepare this dish. You have GOT to try this. You can thank me later...

ROASTED VEGETABLES (w/Herbed Antipasti Oil)

-2 Russet Potatoes (or 3-4 red new potatoes)
-2 Carrots
-1/2 Red onion
-Red bell pepper
-Zucchini
-Yellow summer squash
-Eggplant
-Crimini mushrooms
-olive oil
-salt/pepper
-Antipasti Oil (from Williams-Sonoma)

-preheat oven to 450 degrees
-roughly chop veggies (keep potatoes and carrots on the smaller or thinner side or it will take forever to roast)

-spread potatoes and carrots on baking sheet, toss with olive oil and salt/pepper
-roast for approx 20 minutes, tossing once during roasting time
-remove potatoes and carrots to separate plate once the potatoes start to brown

-spread the rest of the remaining veggies on baking sheet, toss with olive oil and salt/pepper
-roast for 15-20 minutes , turning once during roasting time
-don't let these veggies roast too long to the point that they're mushy

-toss all of the roasted veggies with several spoonfuls of the herbed antipasti oil to desired taste, and season with salt and pepper if needed at this point. Try to avoid over-tossing or some of the softer veggies could get mashed. Also, note that the antipasti oil does have red pepper flakes in it, so if you use too much of it, the veggies could be a little too spicy.

-let the veggies cool for one hour or longer, serve lukewarm or at room temp.

-FYI: this medley of vegetables is my own preference at this time of the year (Sept) as these are in-season and readily available. Furthermore, they all roast wonderfully and aromatically.

You can certainly pick and choose your own variety of vegetables as per your own preferences.

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