I’m a huge fan of veggies, and always looking for new ways to prepare them. Just recently, I made a ginormous salad to bring to a party and had a ton of leftover vegetables. My first thought was to simply make a salad, but then I decided that cooking them in some fashion was more appealing. Obviously with all of the cooking/baking I do, I have a pantry-full of herbs and spices, so I took a look to see which ones I wanted to use, and ran across my Herbs de Provence, containing rosemary, thyme, marjoram, basil, sage and lavender. If you haven’t tried them, I highly recommend you do! This recipe is super easy, healthy, delicious and can be varied to suit your taste or what you have on hand. If you’re not a balsamic fan, you can substitute lemon juice.
- Approximately 12 cups vegetables, chopped * (I used broccoli, cauliflower, carrots, onions, peeled garlic cloves, red potatoes, cucumber and grape tomatoes)
- 1/4 cup olive oil
- 3 tbsp. balsamic vinegar
- 3 tsp. Herbs de Provence
- Salt & pepper, to taste
- Preheat oven to 450 degrees.
- In a large bowl, combine all of the vegetables, set aside.
- In a small bowl, stir together the oil, vinegar, herbs, salt and pepper.
- Toss together with the veggies to coat well.
- Lightly grease a large roasting pan with cooking spray and spread evenly, in a single layer.
- Roast for approximately 30 minutes, stirring every 10 minutes, or until vegetables are cooked through and browned.
* I chopped the potatoes and carrots smaller so they wouldn’t require additional cooking time. However, if using larger pieces of root veggies, you can roast them first in the oven for a few minutes to ensure even cooking.