Mediterranean Roasted Vegetables

Delicious oven-roasted vegetables, a great way to use up any leftover vegetables sitting in your refrigerator, perfect vegan side dish that pair with any meal. Roasting deepens and intensifies the inherent sweetness of vegetables; so don’t be surprised if this becomes a new family favorite!

Ingredients for this Recipe :

• 1 lb. bag mini sweet peppers, cut in half, and seeded
• 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

Notes :

• 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 eggplant.
• 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.

How to Make Roasted Vegetables :

Step One:

Preheat oven to 425°F/ 220°C and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

Step Two:

Add peppers, Portobello 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.

Step Three:

Arrange seasoned vegetables on the prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.

Step Four:

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. Enjoy!

Other Recommending Vegan Recipes –

Salsa verde recipe – Fresh Mexican Salsa Verde

Red onions pickle recipe – Pickled Red Onions with Jalapeno Peppers

Vegan Chestnut Flour Cake recipe – Traditional Castagnaccio

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Mediterranean Roasted Vegetables

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Side Dish – Mediterranean

Serves: 5

Prep Time: 15 minutes – Cooking Time: 40-45 minutes – Total Time: 55-60 minutes

Delicious roasted vegetable recipe, well seasoned with herbs de Provence, perfect side dish pair with any meal.

Ingredients

• 1 lb. bag mini sweet peppers, cut in half, and seeded
• 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

Instructions

1

Preheat oven to 425°F / 220°C 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, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.

3

Arrange seasoned vegetables on the 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. Enjoy!