Healthy Food

Roasted Greens Provencal Type – The Lemon Bowl®

Roasted greens with Provencal herbs for a candy, tender, and smoky aspect dish.

Forkful of Provencal roasted vegetables.

Roasting is one in all my favourite cooking methods for greens, particularly within the colder months when a bit further warmth from the oven is welcome. Not like boiling, roasting prevents any of the vitamins within the greens from escaping into the water. Extra importantly, roasting is a wonderful approach to develop the flavour of greens right into a candy and tender aspect dish. This Provencal Roasted Greens recipe is at present a favourite of mine, and hopefully will change into one in all yours, too.


  • Eggplant: Creamy, barely candy, and tender when cooked.
  • Pink pepper: Recent, vibrant, and candy taste that pops when roasted with the opposite greens.
  • Potato: Hearty, filling, and nice at absorbing the flavors of issues round it.
  • Pink onion: A bit stronger in taste than yellow or white, it’s my favourite onion to roast because it pairs amazingly with different roasted veggies.
  • Garlic: Earthy, nutty, and barely bitter, however sweetens when cooked.
  • Herbs de Provence: A scrumptious mix of oregano, marjoram, thyme, rosemary, sage, and generally lavender.

Find out how to Make Provencal Roasted Greens

Liz cutting eggplant

Begin your Provencal Roasted Greens by making ready your produce. When chopping spherical fruits or veggies, I discover chopping them in half and making a flat floor makes chopping them simpler.

Liz cutting bell pepper

When chopping your bell pepper, should you’re nervous in any respect about spice, be sure to take away the entire seeds and ribbing earlier than chopping.

Drizzling veggies in olive oil

Lay your whole lower greens on a baking sheet lined with foil, then drizzle with olive oil.

Seasoning vegetables

Then sprinkle all of it with salt and pepper.

Liz pouring out provencal herbs

End along with your Herbs de Provence sprinkled over every thing as properly.

Spreading veggies on a sheet pan

Combine all of it collectively to be sure that the entire veggies are evenly coated and seasoning isn’t too heavy in a single spot.

Provencal roasted vegetables.

Pop within the oven at 425 for about half-hour, tossing half-way via, then get pleasure from your scrumptious Provencal Roasted Greens!

Incessantly Requested Questions:

Is roasting greens the identical as baking them?

Sure, roasting veggies is mainly simply baking them within the oven at a excessive temperature.

What does Provencal imply?

Provencal (in cooking) is tied to using Herbs de Provence, which is a mix of dried herbs which are thought of widespread to the Provence area of France.

Do I have to peel the garlic earlier than roasting?

Nope! Go forward and add your garlic cloves with the pores and skin on. The warmth of the oven will prepare dinner the garlic whereas additionally loosening the pores and skin; it’ll pop off tremendous simply as soon as completed.

How do I retailer leftover roasted greens?

Stored in an hermetic container, your Provencal Roasted Greens will maintain for as much as 4 days. Reheat within the microwave, or pop again within the oven.

Provencal roasted vegetables.

Like It, Eat It, Share It!

Did you do this aspect dish? The following time you make it, snap an image and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we will admire and share your meal.

Complimentary Primary Dishes

Liz enjoying Provencal roasted vegetables.

I do know it may be laborious to get your each day dose of greens into your meals, however roasting is a approach to make any vegetable scrumptious, and it’s simple and easy to plan. Attempt my Provencal Roasted Greens and see for your self!

Your fork is ready.

Roasted vegetables provencal style

Roasted Greens Provencal Type

Roasted greens with Provencal herbs for a candy, tender, and smoky aspect dish.

PREP: 10 minutes

COOK: 25 minutes

TOTAL: 35 minutes


Servings: 4

  • 1 medium eggplant (cubed)
  • 1 pink pepper (seeded and cubed)
  • 1 russet potato (peeled and cubed)
  • 1 medium pink onion (cubed)
  • 20 cloves garlic (pores and skin on or peeled)
  • ¼ cup further virgin olive oil
  • 1 teaspoon Herbes de Provence
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • minced parsley (optionally available garnish)
  • Pre-heat oven to 425 levels. Line a baking sheet with foil and spray with cooking spray.

  • Scatter all of the veggies on the baking sheet (pink pepper, eggplant, onions, potatoes and garlic) then drizzle with olive oil, Herbes de Provence, salt and pepper. Toss properly to coat all veggies then bake till caramelized and tender, about half-hour, tossing as soon as midway via.

  • Garnish with recent chopped parsley to serve.

Garlic will roast within the pores and skin and come out simply with a fork as soon as cooked.
Glorious supply of Vitamin C and A.

Serving: 1.5cupsEnergy: 234kcalCarbohydrates: 26gProtein: 4gFats: 14gSaturated Fats: 2gPolyunsaturated Fats: 2gMonounsaturated Fats: 10gSodium: 592mgPotassium: 653mgFiber: 6gSugar: 7gVitamin A: 971IUVitamin C: 50mgCalcium: 59mgIron: 2mg

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