​Northfield Olive Oils and Vinegars

Roasted Veggie Pizza
3 oz. goat cheese 
1 tbsp. Tuscan herb olive oil
1 ready-made thin pizza crust (or your favorite style)
1 cup of the roasted vegetables (see Garlic Olive Oil for left over veggies)
1/4 C Parmesan cheese
1 tsp. Garlic Sea Salt
reheat oven to 400 degrees.  Blend goat cheese and Tuscan herb olive oil in a small bowl.  Spread the mixture over the pizza crust and top with the roasted vegetables.  Sprinkle with Parmesan cheese and bake until the edge are lightly browned and season with Garlic sea salt.  8-12 minutes.h here.

Garlicky Roasted Vegetables Barley Soup

3 Cups of the roasted vegetables (see Garlic tab for the left over veggies)

1/2 cup Water

2 (15oz) cans of Vegetable or Chicken broth

1/2 cup of quick cooking barley

1 Tbsp. Tuscan Herb Olive Oil

1 tsp. Rosemary Sea Salt

Take 1/2 cup of roasted veggies and 1/2 cup of water and blend until you have a

thick puree.  Bring broth to a boil in a large soup pot, add barley and reduce heat

to simmer for about 10 minutes.  Add the remaining vegetables and the puree

cook for another 5-10 minutes until the vegetables are heated through.  Season

with Rosemary sea salt and drizzle with Tuscan Herb olive oil.