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5 stars

Roasted Vegetables Provencal Style

Roasted vegetables with Provencal herbs for a sweet, tender, and smoky side dish.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 234kcal
Author Liz Della Croce

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
US Measurements - Convert to Metric

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.
    1 medium eggplant, 1 red pepper, 1 russet potato, 1 medium red onion, 20 cloves garlic, 1/4 cup extra virgin olive oil, 1 teaspoon Herbes de Provence, 1 teaspoon salt, 1/2 teaspoon pepper
  • Garnish with fresh chopped parsley to serve.
    minced parsley

Video

Notes

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

Nutrition

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