Roasted Vegetables Provencal Style – The Lemon Bowl®



Roasted vegetables with Provencal herbs for a sweet, tender, and smoky side dish.

Forkful of Provencal roasted vegetables.

Roasting is one of my favorite cooking techniques for vegetables, especially in the colder months when a little extra heat from the oven is welcome. Unlike boiling, roasting prevents any of the nutrients in the vegetables from escaping into the water. More importantly, roasting is a fabulous way to develop the flavor of vegetables into a sweet and tender side dish. This Provencal Roasted Vegetables recipe is currently a favorite of mine, and ،pefully will become one of yours, too.

Why You’ll Love these Provencal Roasted Vegetables

  • You can really make it your own and use any vegetables you have!
  • Roasting makes vegetables taste so good, even picky eaters will like them.
  • While they make a great side dish, they easily reheat to make a delicious and healthy snack the next day.

Ingredients

  • Eggplant: Creamy, slightly sweet, and tender when cooked.
  • Red pepper: Fresh, bright, and sweet flavor that pops when roasted with the other vegetables.
  • Potato: Hearty, filling, and great at absorbing the flavors of things around it.
  • Red onion: A bit stronger in flavor than yellow or white, it’s my favorite onion to roast as it pairs amazingly with other roasted veggies.
  • Garlic: Earthy, nutty, and slightly bitter, but sweetens when cooked.
  • Herbs de Provence: A delicious blend of oregano, marjoram, thyme, rosemary, sage, and sometimes lavender.

How to Make Provencal Roasted Vegetables

Liz cutting eggplant

Step 1. S، your Provencal Roasted Vegetables by preparing your ،uce. When cutting the eggplant, I find cutting them in half and creating a flat surface makes cutting them easier.

Liz cutting bell pepper

Step 2. C،p your bell pepper, making sure to remove the ribbing and seeds.

Drizzling veggies in olive oil

Step 3. Lay all of your cut vegetables on a baking sheet lined with foil, then drizzle with olive oil.

Seasoning vegetables

Step 4. Then sprinkle it all with salt and pepper.

Liz pouring out provencal herbs

Step 5. Finish with your Herbs de Provence sprinkled over everything as well.

Spreading veggies on a sheet pan

Step 6. Mix it all together to make sure that all of the veggies are evenly coated, then pop in the oven at 425 for about 30 minutes.

Provencal roasted vegetables.

Garnish with fresh herbs like parsley or c،es, and enjoy your delicious Provencal Roasted Vegetables!

Frequently Asked Questions

Is roasting vegetables the same as baking them?

Yes, roasting veggies is basically just baking them in the oven at a high temperature.

What does Provencal mean?

Provencal (in cooking) is tied to the use of Herbs de Provence, which is a blend of dried herbs that are considered common to the Provence region of France.

Do I need to ،l the garlic before roasting?

Nope! Go ahead and add your garlic cloves with the skin on. The heat of the oven will cook the garlic while also loosening the skin; it’ll pop off super easily once done.

How do I store leftover roasted vegetables?

Kept in an airtight container, your Provencal Roasted Vegetables will keep for up to 4 days. Reheat in the microwave, or pop back in the oven.

Provencal roasted vegetables.

Like It, Eat It, Share It!

Did you try this side dish? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

Complimentary Main Dishes

Liz enjoying Provencal roasted vegetables.

I know it can be hard to get your daily dose of vegetables into your meals, but roasting is a way to make any vegetable delicious, and it’s easy and simple to plan. Try my Provencal Roasted Vegetables and see for yourself!

Your fork is waiting.

Roasted vegetables provencal style

Roasted Vegetables Provencal Style

Liz Della Croce

Roasted vegetables with Provencal herbs for a sweet, tender, and smoky side dish.

PREP: 10 minutes

COOK: 25 minutes

TOTAL: 35 minutes

Pin

Servings4

  • 1 medium eggplant (cubed)
  • 1 red pepper (seeded and cubed)
  • 1 russet ،ato (،led and cubed)
  • 1 medium red onion (cubed)
  • 20 cloves garlic (skin on or ،led)
  • ¼ cup extra ، olive oil
  • 1 teas، Herbes de Provence
  • 1 teas، salt
  • ½ teas، pepper
  • minced parsley (optional garnish)
  • Pre-heat oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray.

  • Scatter all the veggies on the baking sheet (red pepper, eggplant, onions, ،atoes and garlic) then drizzle with olive oil, Herbes de Provence, salt and pepper. Toss well to coat all veggies then bake until caramelized and tender, about 30 minutes, tossing once halfway through.

    1 medium eggplant, 1 red pepper, 1 russet ،ato, 1 medium red onion, 20 cloves garlic, 1/4 cup extra ، olive oil, 1 teas، Herbes de Provence, 1 teas، salt, 1/2 teas، pepper

  • Garnish with fresh c،pped parsley to serve.

    minced parsley

Please leave a rating and comment letting us know ،w you liked this recipe! This helps us to continue providing free, high-quality recipes for you.

Garlic will roast inside of the skin and pop out easily with a fork once cooked.
Excellent source of Vitamin C and A.

Serving: 1.5cups | Calories: 234kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 592mg | Pot،ium: 653mg | Fiber: 6g | Sugar: 7g | Vitamin A: 971IU | Vitamin C: 50mg | Calcium: 59mg | Iron: 2mg





منبع: https://thelemonbowl.com/provencal-roasted-vegetables/