TANDOORI OLIVE OIL ROASTED VEGGIES

INGREDIENTS:

• 2 cups mixed vegetables (eggplant, bell peppers, zucchini, onions, cherry tomatoes, mushrooms, baby corn), cut into 1” pieces

• 2 tsp garlic, minced or pureed

• 2 tsp ginger, minced or pureed

• 6 tsp Verbena Tandoori olive oil

• Salt & Pepper to taste

DIRECTIONS:

• Preheat the oven to 375 °F (190 °C).

• Spread the veggies out in a roasting pan.

• In a bowl, mix the garlic, ginger, salt, pepper, and olive oil.

• Drizzle the mixture over the vegetables.

• Roast uncovered in the preheated oven for 35 to 40 min until fork-tender, stirring occasionally.

• Tip: These veggies taste great whether you serve them warm or cold! Use them as a side dish, in a wrap with Verbena Mango Jalapeno Jam, or in a summer pasta salad.

NOTE:

If you do not prefer the heat of tandoori olive oil, swap it out for Garlic, Garlic Mushroom, Greek Kalamata, Spanish Arbequina, Italian Herb, or Buon Natale. There are so many possibilities to add your flare and flavor preferences to this dish!