Recipe for Mediterranean Roasted Vegetables
1 lb. bag mini sweet peppers, seeded and cut in half
1 lb. Portobello mushroom caps, sliced
1 large red onion, sliced
1 lb. Brussels sprouts, trimmed and cut in half
2 tsp. garlic powder
2 tsp. Herbs de Provence (or Italian seasoning)
2 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
Sea salt and black pepper, to taste
1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
2. Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence (or Italian seasoning), olive oil, and balsamic vinegar and gently toss to combine.
Season generously with salt and black pepper, to taste.
3. Arrange seasoned vegetables on prepared baking sheet in a single layer being careful not to overcrowd. Use two large baking sheets if necessary.
4. 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.
Prep time: 15 minutes
Cook time: 40-45 minutes
This Mediterranean-inspired dish is a great way to use up leftover vegetables sitting in your refrigerator. The beauty of this recipe is its flexibility; if you don’t have the vegetables used in this recipe, you can substitute any sturdy veggies you have on hand.
Also, while this recipe calls for Herbs de Provence, Italian seasoning can be used instead and will still be delicious.
Roasting vegetables deepens and intensifies the inherent sweetness of vegetables so don’t be too surprised if this becomes a new family favorite!
Enjoy this Mediterranean Roasted Vegetables side dish!
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