Featuring a colorful array of zucchini, yellow squash, red bell pepper, red onion, and cherry tomatoes, this dish is a feast for both the eyes and the taste buds. The vegetables are tossed in our aromatic Oregano Infused Olive Oil and tangy Neapolitan Herb Balsamic Vinegar, then roasted to perfection, creating a caramelized exterior with a tender, juicy interior. Seasoned simply with salt and pepper, this medley is an effortless yet elegant accompaniment to any meal. Garnish with fresh basil or top with Dill Dip for a burst of herbaceous freshness, and enjoy the harmonious blend of Mediterranean flavors in every bite!

I N G R E D I E N T S :

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, cut into strips
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tbsp Rocky Mountain Olive Oil Oregano Infused Olive Oil
• 2 tbsp Rocky Mountain Olive Oil Neapolitan Herb Balsamic Vinegar
• salt and pepper to taste
• fresh basil for garnish (optional)

I N S T R U C T I O N S :

1. Preheat your oven to 425°F (220°C).
2. Place all the vegetables on a large baking sheet.
3. Drizzle with Oregano Olive Oil and Neapolitan Herb Balsamic.
4. Season with salt and pepper and toss to coat evenly.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
6. Garnish with fresh basil or Dill Dip if desired before serving.