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Roasted Vegetables With Temecula Olive Oil (TOOC)

by Nanny Bubby

There are times I have thought that the flavored oils I buy from Temecula Olive Oil Company are for just finishing a recipe not actually roasting from the start. Yesterday I did over an hour interview with Thom Curry the owner and General Manager of TOOC and learned that roasting or deep frying with the flavored oils is a great way to begin any recipe. Joila!!! Below we begin again with his recommendation.

Total Time:

Serves:

Ingredients

1 head purple cauliflower
1 bunch heirloom carrots
2 small bunches broccoli
1 ½ Tbs. TOOC fresh jalapeno
1 ½ Tbs. TOOC fresh lime olive oil
1 Tbs. TOOC vanilla and fig balsamic vinegar
1 tsp. Kosher salt
½ tsp. black pepper

Directions

Heat the oven to 375°
Line a sheet pan with parchment paper.
Clean and chop vegetables into bite size pieces and place on sheet pan.
Drizzle vegetables with olive oils and vinegar, toss to coat, and then sprinkle with salt and pepper.
Roast for 25 minutes. Halfway through cooking, turn pan and toss vegetables.
Finish with a pinch of sea salt and some reserved fresh lime olive oil.