Roasted Vegetables With Temecula Olive Oil (TOOC)

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:

45 minutes




  • 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


  • 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.


More Recipes

Thanksgiving Butter Board

Thanksgiving Butter Board

Thanksgiving Butter Board I love Thanksgiving! It is my favorite holiday. I love the traditions of...

Savory Crescent Appetizer

Savory Crescent Appetizer

Savory Crescent Appetizer If you are wanting to learn to cook, but don’t know where to start,...