Mediterranean Roasted Vegetables

This colorful and flavorful dish makes a great side dish for grilled chicken, fish, or beef, or can be served as a light vegetarian main course. The Fresh Press Farms Mild Olive Oil adds a subtle and delicious flavor to the roasted vegetables, while also providing a healthy source of monounsaturated fats. Enjoy!


  • 1 red onion, peeled and cut into wedges
  • 1 red bell pepper, seeded and cut into strips
  • 1 yellow bell pepper, seeded and cut into strips
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 cup cherry tomatoes
  • 4 cloves garlic, minced
  • 2 tbsp Fresh Press Farms Mild Olive Oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp freshly squeezed lemon juice
  • Fresh parsley, chopped, for garnish


    • Preheat the oven to 400°F (200°C).
    • In a large bowl, toss together the onion, bell peppers, zucchini, yellow squash, cherry tomatoes, and garlic.
    • Drizzle the Fresh Press Farms Mild Olive Oil over the vegetables and toss to coat. Sprinkle with oregano, salt, and black pepper, and toss again.
    • Spread the vegetables out in a single layer on a large baking sheet.
    • Roast in the preheated oven for 25-30 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
    • Remove the vegetables from the oven and drizzle with the lemon juice. Toss to combine.
    • Transfer the vegetables to a serving platter and garnish with chopped parsley.