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!
Kitchen Tools to Make Mediterranean Roasted Vegetables
Mediterranean Roasted Vegetables
Delicious roasted vegetables, easily made in the oven.
1. Preheat oven to 425°F and line a large, rimmed baking sheet with a Reversable Silicone Baking Mat, or 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 Pan 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!
Tip: If you don't have the Herbs de Provence, you can substitute Italian Seasoning. This will alter the flavor profile a bit, but the result will still be delicious.