Roasted Vegetables Provencal Style

1 Ingredients
2 How to Make Provencal Roasted Vegetables
3 Frequently Asked Questions:
4 Like It, Eat It, Share It!
5 Complimentary Main Dishes
6 Roasted Vegetables Provencal Style
7 Recipe Video

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 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.

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.