Mediterranean Roasted Vegetables

A sheet pan full of chopped and roasted veggies.

5 from 5 votes

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!

Prep Time15

Cook Time40

Total Time55

Course: Side Dish Recipes

Cuisine: Mediterranean

Keyword: Mediterranean Roasted Vegetables

Servings: servings

Calories: 154kcal

Author: Deanne Frieders

Ingredients

3-4 bell peppers in different colors - green bell pepper orange, yellow or red pepper
1 pound mini portobello mushrooms caps only
1 large red onion sliced
1 pound Brussels sprouts trimmed and cut in half
2 teaspoons garlic powder
2 teaspoons Herbs de Provence or Italian seasoning
2 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
salt and black pepper to 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.

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.

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