Roasting vegetables is an important part of enjoying the meals prepared Mediterranean style. Although roasting vegetables minimally reduces the nutrition of vegetables, it makes up for it with taste, an important ingredient that should encourage us to eat more vegetables. Roasted vegetables should be a staple part of your new WOE.
Shorter Roast Time Vegetables 10 – 25 minutes
Longer Roast Time Vegetables 30 – 50 minutes
2 Tablespoons EVOO
4 cloves garlic
minced 1/2 teaspoon herbes de provence
Himalayan salt and freshly ground black pepper to taste
Preheat oven to 400 – 425 degrees depending on the size of the cut vegetables. Coat a baking sheet with EVOO. Place vegetables in a large bowl. Add olive oil, garlic and herbs de provence; season with salt and pepper, to taste. Gently toss to combine. Pour vegetables into a single layer on the baking sheet. Bake for 10 – 50 minutes, or until tender.
The best way to roast is to start by cutting up the vegetables into one bite pieces, as uniform in size as possible. Coat the veggies evenly with EVOO. Seasoning is next, with less salt and more pepper along with other herbs that you might enjoy. Commonly used Mediterranean Diet herbs include: garlic, thyme, pul biber, sage, anise, rosemary, basil, cloves, chiles, cumin, lavender, marjoram, mint, oregano, fennel, parsley, pepper, savory, bay leaf, sumac, tarragon, and za’atar. You will want to explore some of these lesser known herbs through the recipes found here and in your other sources. Keep in mind that you want the herbs and oil spread evenly over the roasting veggies.
Keywords: Mediterranean Diet Lose Weight Feel Great