Mediterranean Oregano Carrots Recipes

MEDITERRANEAN OREGANO CARROTS

Mediterranean Oregano Carrots image

The oregano in this quick-and-easy recipe gives an unusual and lively mediterranean zip to the sweetness of carrots, one of our favorite vegetables.

Provided by JulieDRD

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

6 carrots, cut lengthwise in 1/2 inch strips
2 -3 tablespoons butter (or half butter, half olive oil)
1 tablespoon water
2 teaspoons dried oregano

Steps:

Place carrots in a heavy pan with butter, water, and oregano.
Cover and steam until carrots are crisp-tender.
Remove cover and caramelize slightly.

MEDITERRANEAN VEGGIE PACKETS

Mediterranean Veggie Packets image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 18X24" sheets Reynolds Aluminum Foil
2 and 1/2 cups cauliflower florettes
2 and 1/2 cups broccoli florettes
1 cup peeled, baby carrots
Salt and pepper
2 tablespoons olive oil
1/2 teaspoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried oregano or basil
4 ice cubes

Steps:

PREHEAT oven to 450 degrees F or grill to medium-high.
CENTER half of the cauliflowerettes, broccoli and carrots on each sheet of Reynolds Wrap Aluminum Foil. Sprinkle with salt and pepper. Combine olive oil, garlic, oregano and balsamic; pour over vegetables on both sheets of foil. Top each with 2 ice cubes.
BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.
BAKE 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill.

OREGANO CARROTS

Oregano Carrots image

Make and share this Oregano Carrots recipe from Food.com.

Provided by Audrey M

Categories Vegetable

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 4

Ingredients

1 lb sliced carrot
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons water
2 tablespoons dried oregano

Steps:

Wash and peel carrots.
Slice carrots 1/4 inch thick.
Make one layer of carrots, butter and oregano.
Repeat.
Add two Tablespoons of water.
Cook for one hour at 350 degrees.
Stir before serving.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Sheet Pan Roasted Mediterranean Vegetables image

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories Side Dish Vegetables Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

LEMONY MEDITERRANEAN CHICKEN

Lemony Mediterranean Chicken image

This is one of my most favorite family recipes. I can remember my mom would always make this when people would come over.

Provided by joecraig

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
4 large cloves garlic, pressed
1 tablespoon dried oregano
¾ teaspoon salt
½ teaspoon coarsely ground black pepper
4 skinless, boneless chicken breast halves
8 baby red potatoes, halved
1 red bell pepper, cut into 1-inch wide strips
1 red onion, cut into 1-inch wedges
1 lemon, thinly sliced

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken.
Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.
Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.

Nutrition Facts : Calories 517.3 calories, Carbohydrate 65.1 g, Cholesterol 60.8 mg, Fat 16.7 g, Fiber 9.2 g, Protein 30.8 g, SaturatedFat 2.7 g, Sodium 511 mg, Sugar 6.2 g

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