This Sheet Pan Oven Roasted Mediterranean vegetable recipe is a great way to use up any leftover vegetables sitting in your refrigerator.
You can easily substitute the types of vegetables used. If you don’t like Brussels sprouts but really like zucchini, you can swap those two ingredients and still get a delicious outcome.
Or if you want to add more types of vegetables you can do this too.
The beauty of roasted vegetable recipes is that they are very flexible and allow you to customize them to fit your taste.
Roasting vegetables deepens and intensifies the sweetness of vegetables and brings out amazing flavors you might not have known them to have. So don’t be surprised if this becomes a new family favorite side dish!
This recipe calls for Herbs de Provence, but if you don’t have that spice mix, Italian seasoning can be used in place of it.
Prep time: 15 minutes
Cook time: 40-45 minutes
Sheet Pan Oven Roasted Mediterranean Vegetables Ingredients:
1 lb. bag mini sweet peppers, seeded and cut in half
1 lb. Mushroom, 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
- Preheat oven to 425°F and line a large baking sheet with parchment paper or a silicon baking mat. Set aside.
- Add peppers, mushrooms, onion, and Brussels sprouts (or other vegetables you’ve subbed or added) 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.
- Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. You can use multiple baking sheets, if needed.
- Place the sheet pan in the preheated oven and roast for 40-45 minutes. Halfway through stir the vegetables. Once the vegetables are tender and develop a nice caramelized color emove them from oven and serve.