A seasonal vegetable medley that uses all fresh vegetables. Fresh sugar snap peas and peas are easier to find during the spring time. Feel free to make this medley with other kinds of spring vegetables that are in season.

What you’lll need:

16 oz Fresh Sugar Snap Peas

12 oz Fresh Peas

Small Head of Cauliflower

Medium Red Onion

Single Varietal Extra Virgin Olive Oil – Medium or Robust Intensity

Traditional Dark Balsamic (Optional)

Garlic Powder

Sea Salt

Pepper

Red Chili Flakes (Optional)

Parchment Paper (This is to keep the vegetables from sticking to the baking sheet.)

Here’s how:

Preheat the oven to 350°F. Cut and core the cauliflower into florets and thinly slice the florets. Cut the red onion in half and cut the halves into thin slices. Place parchment paper on a large baking sheet. Spread the snap peas, fresh peas, sliced cauliflower and onions on the baking sheet with the parchment paper. Drizzle the olive oil over the vegetables and mix it. Sprinkle the garlic powder, salt, pepper, and chili flakes according to your taste. Then mix the vegetables again, making sure to spread it evenly. Add more seasoning if needed. Get a sheet of aluminum foil and just lay it lightly over the vegetables (no need to tuck it). Bake in the oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes. When serving the vegetables drizzle with the Traditional Balsamic vinegar. Enjoy!