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Roasted Vegetable Medley

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Harmoniously blending the fresh garlic flavors from our Garlic Olive Oil and the vibrant, sweet & tangy flavors of our Meyer Lemon Syrup, this roasted vegetable medley has become the most requested recipe from our Spring Il Pranzo menu!

Ingredients:
1/2 head cauliflower 
1/2 head purple cauliflower 
1/2 head orange cauliflower 
1/2 red onion, thickly sliced
6 each rainbow carrots 
1 head broccoli 
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 tsp salt
1/2 tsp pepper
2 Tbsp Round Pond Infused Garlic Olive Oil 
2 Tbsp Round Pond Meyer Lemon Citrus Syrup 

Pre-heat over to 400F.  Cut all the cauliflowers and broccoli into florets, and cut carrots into 1/4 inch thick rounds. 

Place all vegetables in a large bowl and toss with Italian Varietal Extra Virgin Olive Oil, salt and pepper.

Spread evenly on a sheet pan and roast for about 15 minutes or until "al dente". 

When done, toss the veggies in the Meyer Lemon Citrus Syrup and Infused Garlic Olive Oil.  Enjoy!

Serves 4

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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