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mediterranean roasted vegetables
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Mediterranean Roasted Vegetables

You can make this scrumptious Mediterranean roasted vegetables dish using the ones in this recipe or any others vegetables you have on hand.
Roasted vegetables is absolutely our favorite simple way to enjoy vegetables, and we've never roasted a veggie we didn't like!
Course Vegetables
Cuisine Mediterranean
Keyword healthy, Mediterranean Roasted Vegetables, roasted vegetables, roasted veggies, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 197kcal
Author Cooks

Ingredients

  • 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 t. garlic powder
  • 2 t. Herbs de Provence or Italian seasoning
  • 2 T. extra virgin olive oil
  • 2 T. balsamic vinegar
  • Sea salt and black pepper to taste

Instructions

  • 1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a silicone 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 prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary. We like to use a large pizza pan lined with papyrus or silicon sheets, for quicker cleanup.
  • 4. Place sheet pan in preheated oven and roast for an average of 20-40 minutes*, stirring at least once halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately.
  • Enjoy!

Notes

    1. SPACING ISN'T SO CRITICAL: We've found it unnecessary to be obsessive about single layers and no crowding so long as it's mainly one layer and you stir it a few times in between.
    2. COOKING TIMES vary on roasted veggies by oven and pan and whether convection or regular oven setting, but the main variable is the type of vegetable. Thin vegetables like beans and asparagus take less time, whereas the dense vegetables like potatoes, sweet potatoes and beets take the most time, with softer veggies like zucchini, eggplant, mushrooms and cauliflower is somewhere in the middle.
    3. COOK LIKE WITH LIKE: Given different cooking times for the different density and types of veggies, you'll want to cook like with like for best results. You can always combine them in the serving dishes after they're all cooked,

Nutrition

Serving: 1g | Calories: 197kcal | Carbohydrates: 26g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 119mg | Fiber: 9g | Sugar: 12g