2. Put the vegetables onto a large mixing bowl. First drizzle the lemon juice over the vegetables. Toss to coat well. Pour the oil on top and toss well to ensure all vegetable pieces are coated. Sprinkle the salt, pepper, garlic powder and Herbes de Provence on top, and toss well for even coverage
3. Transfer the mixed vegetables to a parchment lined baking sheet. Spread into a single layer. Place into your preheated oven and grill for 10 minutes for al dente or 15 minutes for softer vegetables. Remove from oven, let cool for 5 minutes before serving
Leftover grilled vegetables can be stored in an airtight sealed glassed container in your fridge for up to about 5 days. Serve cold as a salad type side dish. This recipe is not suitable for freezing.
To make a complete meal, pair these mixed vegetables with a meat or fish dish. Here is a suggested menu for a complete dinner:
If you are serving a dessert, consider a seasonally appropriate, flavored but light, dessert.