These mouth-watering roasted veggies are a perfect base for a simple and healthy side dish or main salad with vibrant colors and TONS of flavor.  O&CO. Organic Olive & Sesame Oil adds a special finishing touch that transforms even the most common veggies!

Seasonal Roasted Vegetables with O&CO. Organic Olive & Sesame Oil

Serves 4-6

• Ingredients:
• 1 head of broccoli, cut into florets
• 2 carrots, peeled and sliced length-wise in quarters
• 1/2 potimarron squash (or any winter squash), thinly sliced with skin on
• 1 zucchini, cut into round slices
• 1 red onion, thinly sliced
• 1/2 celeriac, peeled and cubed
• 4 garlic cloves
• Oliviers&Co Finca La Gramanosa
• Oliviers&Co Les Merveilles Organic Olive Oils 
• Oliviers&Co Salt & Herb Mix for Pasta and Salad
• Oliviers & Co Organic Extra Virgin Oil
• Oliviers&Co Premium Balsamic Vinegar
• Fresh thyme, 4 sprigs
• Baby spinach, about 1 cup
• Arugula, about 1 cup
• Chervil, 6 sprigs, finely chopped
• Fresh dill, 2-3 sprigs finely chopped

Instructions:

Preheat oven to 450 degrees F.

Spread the prepared vegetables on a baking tray lined with parchment paper (if not using non-stick). Toss generously with Finca La Gramanosa Olive Oil, Oliviers&Co Salt & Herb Mix for Pasta and Salad, freshly ground pepper and sprinkle with fresh thyme. Toss to coat.  Roast for approximately 20 minutes until tender, or to your preference.  Finish with a drizzle of Organic Extra Virgin Oil over all the vegetables and set aside to cool.

Divide roasted vegetables among four plates.  Divide the baby spinach and arugula on each plate and sprinkle with dill and chervil. Drizzle with La Gramanosa Olive Oil and Oliviers&Co Premium Balsamic Vinegar of Modena. Season with freshly ground pepper and serve.

*You can substitute any seasonal vegetables for this recipe.  Serve as a starter or a main, with a few shavings of Paremsan and a soft-boiled egg.