Crispy Potato Oil Roasted Vegetables

This dish features a delightful medley of seasonal vegetables, roasted to crispy perfection in potato oil, enhancing their natural flavors. The combination of herbs and spices adds a warm, inviting aroma, making it a perfect side dish that balances traditional roasting techniques with a creative touch. It's suitable for a variety of dietary preferences and is naturally gluten-free and vegan.

Ingredients:

• 2 cups diced carrots
• 2 cups diced zucchini
• 2 cups diced bell peppers
• 1 cup cherry tomatoes, halved
• 1/4 cup potato oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the diced carrots, zucchini, bell peppers, and cherry tomatoes.
3. Drizzle the potato oil over the vegetables and toss to coat evenly.
4. Sprinkle the dried oregano, garlic powder, onion powder, salt, and pepper over the vegetables and mix well.
5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are golden brown and crispy, stirring halfway through.
7. Remove from the oven and let cool slightly before garnishing with fresh parsley.
8. Serve warm as a side dish.