Giardino Recipe
seasonal veggies with roasted garlic oil
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Ingredients
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Vegetables
Roasted Garlic Oil
Method
Preparing Roasted Garlic Oil
- 1
Roast the Garlic
Preheat your oven to 400°F (200°C). Peel the garlic cloves and place them in a small oven-safe dish. Drizzle with 2 tablespoons of olive oil, then cover the dish with aluminum foil. Roast in the oven for about 20-25 minutes, or until the cloves are soft and caramelized.
- 2
Make the Garlic Oil
Once the garlic is roasted, let it cool slightly. In a bowl, mash the garlic cloves with a fork to create a paste. Add the remaining olive oil, salt, black pepper, and fresh herbs. Mix well and set aside.
Preparing the Vegetables
- 3
Chop the Vegetables
While the garlic is roasting, wash and chop the zucchini, bell peppers, cherry tomatoes, asparagus, and red onion into bite-sized pieces.
- 4
Toss the Vegetables
In a large bowl, combine the chopped vegetables. Add the roasted garlic oil you prepared earlier and toss everything together until the vegetables are well coated.
Roasting the Vegetables
- 5
Roast in the Oven
Spread the coated vegetables on a baking sheet in a single layer. Roast in the oven at 400°F (200°C) for about 25-30 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through.