Roasted Mediterranean Vegetables
These roasted mediterranean vegetables are out of this world! They are perfect for a weeknight side or fancy enough for a weekend dinner party! You will love the meal prep options and the presentation!
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 servings
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 pepper
- 1/2 red onion
- 1 zucchini
- 1 yellow squash
- 1 graffiti eggplant
- 12 cherry tomatoes
- 1 white eggplant
- 1 cup shitake mushrooms sliced
- 2 tbsp Herbs de Provence
- 1/2 tsp salt
- 1/2 tsp pepper
Place a piece of parchment paper on the baking sheet. Preheat oven to 425 degrees.
Cut all the vegetables to uniform size. Add to a large bowl.
Combine the olive oil, vinegar and spices together in a bowl and stir. Pour over vegetables and mix well. Spread out on parchment lined baking sheet.
Roast for 25 minutes or until crispy but not soggy.
When I made this, it ended up making one and a half sheet pans worth. This will happen depending on how much of each vegetable you cut. I cut up the remaining red onion and roasted it all.
Don't crowd the vegetables. It is best to only have a single layer of vegetables.
This is a flexible recipe. You can omit or add vegetables as you like.
Serving: 1serving | Calories: 103kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 208mg | Potassium: 562mg | Fiber: 5g | Sugar: 7g | Vitamin A: 365IU | Vitamin C: 22mg | Calcium: 48mg | Iron: 2mg