Roasted Mediterranean Vegetables
Use up the leftover vegetables in your fridge! You can use most any vegetable that you have on hand. I’m fond of peppers, onions, tomatoes and mushrooms.
Roasting intensifies and deepens the natural flavor of vegetables, you might find roasting them becoming your favorite way to cook them. Vegetables are low calorie/no fat and are great for snacks. You can eat as much as you want as long as you watch how much olive oil spray you use. You can cook ahead – I love them cold as well.
Prepping: 15 minutes
Cooking: 40-45 minutes
1 lb. sweet peppers, cut in half and seeded
1 lb. Sliced Portobello mushrooms or white mushrooms
1 large sliced red onion
1 lb. Brussels sprouts, cut in half
2 or 3 garlic cloves or you can use garlic powder
2 tsp. Herbs de Provence – you can make your own or buy it in a grocery store.
Olive oil spray
2 tbsp. balsamic vinegar
Salt and pepper, optional
Preheat oven to 425°F. Line a large, baking sheet with a baking mat or parchment paper.
In a mixing bowl, combine onions, brussels sprouts, mushrooms and peppers. Add herbs, garlic, balsamic vinegar, Mix well, season with salt and pepper. Spray with olive oil spray.
Put vegetables in a single layer on the baking sheet – don’t overcrowd. You can use two sheets if you need to.
Roast vegetables for about 45 minutes. Don’t forget to stir.
Substitute Italian seasoning instead of the Herbs de Provence for a different taste sensation instead or roasted Mediterranean vegetables.
Use olive oil instead of olive oil spray. You could decide to eliminate the oil if you’re on a whole food plant based diet that doesn’t allow oil.