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Roasted vegetables with Provencal herbs for a sweet, tender, and smoky side dish.
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 hopefully will become one of yours, too.
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
Start your Provencal Roasted Vegetables by preparing your produce. When cutting round fruits or veggies, I find cutting them in half and creating a flat surface makes cutting them easier.
When cutting your bell pepper, if you’re worried at all about spice, make sure you remove all of the seeds and ribbing before chopping.
Lay all of your cut vegetables on a baking sheet lined with foil, then drizzle with olive oil.
Then sprinkle it all with salt and pepper.
Finish with your Herbs de Provence sprinkled over everything as well.
Mix it all together to make sure that all of the veggies are evenly coated and seasoning isn’t too heavy in one spot.
Pop in the oven at 425 for about 30 minutes, tossing half-way through, then 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 peel 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.
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
- Easy Roasted Chicken Pieces
- Baked Salmon with Fresh Herbs
- Spicy Pasta with Garlic and Olive Oil
- Grilled Chicken with Tomato Basil Salsa
- Lebanese Kafta Kebabs with Tahini Sauce
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
Ingredients
- 1 medium eggplant (cubed)
- 1 red pepper (seeded and cubed)
- 1 russet potato (peeled and cubed)
- 1 medium red onion (cubed)
- 20 cloves garlic (skin on or peeled)
- ¼ cup extra virgin olive oil
- 1 teaspoon Herbes de Provence
- 1 teaspoon salt
- ½ teaspoon pepper
- minced parsley (optional garnish)
Instructions
- 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, potatoes 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.
- Garnish with fresh chopped parsley to serve.