Mediterranean Roasted Vegetables are a great side dish and a great meal prep option. The combination of vegetables along with simple herbs makes this an easy recipe to add to your cooking lineup!
6servings
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Ingredients
3-4bell peppers in different colors - green bell pepperorange, yellow or red pepper
1poundmini portobello mushroomscaps only
1large red onionsliced
1poundBrussels sproutstrimmed and cut in half
2teaspoonsgarlic powder
2teaspoonsHerbs de Provenceor Italian seasoning
2Tablespoonsextra virgin olive oil
2Tablespoonsbalsamic vinegar
salt and black pepperto taste
Instructions
Preheat oven to 425°F. line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
Add peppers, mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper to taste.
Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately.
Sprinkle with grated parmesan cheese or feta cheese for extra flavor.Tip: This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.This is a great way to use up any leftover vegetables sitting in your refrigerator. If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots, fennel, parsnips, and zucchini.
Notes
Sprinkle with grated parmesan cheese or feta cheese for extra flavor.Tip: This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.This is a great way to use up any leftover vegetables sitting in your refrigerator. If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots, fennel, parsnips, and zucchini.