Roasted Vegetable Medley

This is a keeper, in two ways! Keep it as a go-to recipe and it also keeps (stores) well so you can make a large batch and work through it all week. It’s always handy to have a veggie dish that’s ready to serve as a side when dinner time rolls around!

The Herbes de Provence Olive Oil infuses flavors of rosemary, thyme, marjoram, savory and oregano, which season the vegetables beautifully.

You can use any combination of vegetables in this medley; we’ve adapted this recipe from The Pioneer Woman where she includes eggplant and red onion. Try another of Sigona’s infused oils to incorporate a different flavor, such as our Garlic Olive Oil, Smoky Chipotle Olive Oil or the Tuscan Herb Olive Oil. 

Roasted Vegetable Medley

You can use any combination of vegetables in this medley; we’ve adapted this recipe from The Pioneer Woman where she includes eggplant and red onion. The Herbes de Provence Olive Oil infuses flavors of rosemary, thyme, marjoram, savory and oregano, which season the vegetables beautifully. Try another of Sigona’s infused oils to incorporate a different flavor, such as our Garlic Olive Oil, Smokey Chipotle Olive Oil or the Tuscan Herb Olive Oil. Serves 6 to 8.
Prep Time 15 mins
Cook Time 40 mins
Course Side Dish
Cuisine Italian

Ingredients
  

Ingredients:

  • 12 mini sweet peppers assorted colors, halved, seeded and quartered, if large
  • 12 to 15 brussels sprouts peeled and halved
  • 1 bunch organic asparagus ends trimmed, stalks cut into thirds
  • 8 oz. cremini aka baby bella mushrooms, quartered
  • 2 cups cubed butternut squash about 1-inch cubes
  • 3 cloves garlic minced
  • 1/3 cup Sigona’s Fresh Press Herbes de Provence Olive Oil
  • 1/2 tsp onion powder optional
  • 1/4 to 1/2 tsp dried dill
  • Sea salt for finishing

Instructions
 

  • Preheat oven to 450°F.
  • Spread out the prepared peppers, Brussels sprouts, asparagus, mushrooms, squash and garlic on a rimmed sheet pan. Drizzle with olive oil and sprinkle on the dill and onion powder, if using. Gently toss the mix until well coated.
  • Roast for 30 to 40 minutes, shaking the pan about every 7 to 10 minutes. Veggies should be tender and lightly browned. Sprinkle the roasted vegetables with a bit of sea salt , to taste, to finish the dish. Serve warm.

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