Mediterranean-Style Roasted Vegetables with Smoky Palermo

Inspired by the vibrant flavors of the Mediterranean, this dish brings together a medley of roasted bell peppers, zucchini, carrots, and potatoes, infused with the rich, smoky depth of Smoky Palermo. Perfectly charred and seasoned, these vegetables make a bold and delicious side, reminiscent of sun-soaked meals along the coasts of Italy and Spain.

Serves: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots, and potatoes), chopped

• 2 tbsp Smoky Palermo

• 2 tbsp olive oil

• Salt and pepper to taste

• Fresh thyme or rosemary (optional)

Instructions:

1. Preheat the oven to 200°C (400°F).

2. In a large bowl, toss the chopped vegetables with Smoky Palermo, olive oil, salt, and pepper until evenly coated.

3. Spread the vegetables in a single layer on a baking sheet, adding fresh thyme or rosemary if desired.

4. Roast for 25 minutes, stirring halfway through, until the vegetables are tender and lightly charred.

5. Serve hot, drizzled with a bit more Smoky Palermo for an extra smoky kick.