Mediterranean-Roasted Vegetables

Here’s 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 eggplant.

Roasting deepens and intensifies the inherent sweetness of vegetables; so don’t be surprised if this becomes a new family favorite!

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.

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Mediterranean-Roasted Vegetables Yum

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Prep Time

15 minutes

Cook Time

40-45 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 lb 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

Prep Time 15 minutes Cook Time 40-45 minutes Servings people MetricUS Imperial Ingredients 1 lb 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

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Instructions

1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper. 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 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 caramelised colour. Remove from oven and serve immediately. Enjoy!