Wild Dill Olive Oil Roasted Vegetables

This delightful dish features a medley of seasonal vegetables roasted to perfection and drizzled with wild dill-infused olive oil. The combination of earthy roasted vegetables with the aromatic flavor of dill creates a vibrant and appealing side dish that's both traditional and creatively refreshing. Perfect for any meal, and it's vegetarian and gluten-free.

Ingredients:

• 2 cups baby potatoes, halved
• 1 cup carrots, sliced
• 1 cup bell peppers, chopped
• 1 cup zucchini, sliced
• 1/4 cup wild dill olive oil
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon lemon zest
• 2 tablespoons fresh dill, chopped

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the baby potatoes, carrots, bell peppers, and zucchini.
3. In a separate small bowl, mix the wild dill olive oil, minced garlic, sea salt, black pepper, and lemon zest.
4. Pour the olive oil mixture over the vegetables and toss until well coated.
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 tender and lightly caramelized, stirring halfway through.
7. Remove from the oven and sprinkle with fresh chopped dill before serving.