Roasted vegetables bring out sweet flavor notes of veggies and they're infused with the olive oil you drizzle over them. Some of our favorites are D'Olivo Garlic Infused, D'Olivo Tuscan Herb Infused and D'Olivo Olive Wood Smoked Infused Olive Oil.




1 large head of broccoli, florets chopped off from the stalk

1 large zucchini, chopped into half moons

1 large yellow squash, chopped into half moons

1 cup cherry tomatoes, sliced in halves

3 carrots, chopped

10 oz portobello mushrooms, sliced

*1/4 cup of D'Olivo Ultra Premium Extra Virgin Olive Oil

2-3 teaspoons kosher salt

2 teaspoons ground black pepper



Preheat oven to 425 degrees Fahrenheit

In a large bowl, toss all the vegetables together with D'Olivo Olive Oil, salt, and pepper.

Divide the vegetables among two jelly roll pans.

Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.

*options are endless but include: Garlic Infused, Tuscan Herb Infused, Rosemary Fused, Basil Infused

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