Craving a vegetable dish that is bold, colorful and rich in flavor and texture?
This Balsamic Herb Mediterranean Roasted Vegetable recipe is the answer.
This delectable vegan dish features the bold textures and flavors of Portobello mushrooms, Brussels sprouts, red onions and sweet peppers roasted with olive oil, balsamic vinegar, garlic, herbs and seasonings.
Roasting deepens and intensifies the inherent sweetness of vegetables, so don’t be surprised if this becomes a new family favorite!
Of course, I can’t forget to mention that any dish featuring Portobello mushrooms is on my faves list.
Feast on a vegan dish featuring the bold flavors of Portobello mushrooms, Brussels sprouts, red onions and sweet peppers roasted with olive oil, balsamic vinegar, garlic, herbs and seasonings.
Best of all, this is the kind of recipe you can easily get creative with.
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.
It’s a great way to use up any leftover vegetables sitting in your refrigerator.
Tip: This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.
Balsamic Herb Mediterranean Roasted Vegetables
Prep time: 15 minutes
Cook time: 40-45 minutes
1 lb. mini sweet peppers, cut in half and seeded
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
Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
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.
Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd.
Use two large baking sheets, if necessary.
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.
What are your favorite vegetables to roast?
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