​Northfield Olive Oils and Vinegars

Roasted Vegetables with Garlic EVOO & Mission Fig Balsamic 
3 Tbsp. of Garlic Infused Olive oil plus about 2 Tbsp. for coating the cookie sheet
3 Tbsp. Mission Fig balsamic vinegar
1 bag of mini tri-color peppers (or 1 of each a red, yellow and orange pepper)
1 large zucchini sliced
4 plum tomatoes sliced
2 tsp. Murray River Sea Salt
Preheat oven to 450 degrees.  Coat a large cooking sheets with a thin layer of garlic infused EVOO.  Layer vegetables evenly around the cookie sheet and drizzle garlic EVOO and Mission Fig balsamic and season with Murray River sea salt.  Bake for 25-30 minutes until vegetables are slightly and tender.  This is a great side dish, or addition to a savoy soup, but one of my favorites is as topping for homemade pizza!