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Olive Oil Vegetable Recipe

This olive oil vegetable recipe turns everyday produce into a flavorful, roasted dish with crisp edges and tender centers. Simple seasoning enhances natural sweetness while keeping preparation quick and easy. It pairs well with many meals and offers a versatile, healthy option that you can customize with herbs or spices.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 cups broccoli florets
  • 2 cups chopped carrots
  • 1 cup bell peppers sliced
  • 1 cup zucchini sliced
Seasoning
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried herbs optional

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Knife
  • Cutting Board
  • Spatula
  • Freezer

Method
 

  1. Preheat oven and line a baking sheet for even roasting.
  2. Chop vegetables into similar sizes to ensure consistent texture.
  3. Toss vegetables with olive oil and seasonings until evenly coated.
  4. Spread in a single layer and roast until edges turn golden and crisp.
  5. Serve warm for best flavor and texture with slightly caramelized surfaces.

Notes

Roast longer for crispier vegetables or less time for softer texture. Avoid freezing after roasting to maintain quality. Spread evenly to prevent steaming. Customize flavors with spices or cheese. Store leftovers in the fridge for up to three days and reheat in oven for best results.