Mediterranean Pan Roasted Vegetables Recipes
MEDITERRANEAN PAN ROASTED VEGETABLES
A simple yet flavorful recipe for pan roasted vegetables. This quick side dish cooked on a stove top is ready from start to finish in less than 15 minutes!
Provided by Julia
Categories Side Dish
Time 12m
Number Of Ingredients 9
Steps:
- In a large frying pan (skillet), heat the oil. Meanwhile, cut the asparagus stalks in half. Add them to the pan altogether with garlic cloves and roast them on high for about 4 minutes or until the asparagus is softened but not completely soft. Stir from time to time.
- Then, add cherry tomatoes and cook until the asparagus is done, and the tomatoes look to your liking (some of you might like them harder while others softer so it's up to you).
- At last, add fresh spinach, salt, pepper, garlic powder and oregano. Mix everything well. Cook until the spinach is wilted (this only takes seconds).
- Best served warm.
Nutrition Facts : Calories 95 kcal, Carbohydrate 7 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ITALIAN OVEN ROASTED VEGETABLES
Easy Italian oven roasted vegetables. The perfect combination of veggies, simply seasoned and tossed in extra virgin olive oil. An easy, gluten free side dish in minutes.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
- Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
- Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).
Nutrition Facts : Calories 88 kcal, Sodium 14.8 mg, SaturatedFat 0.4 g, Carbohydrate 14.3 g, Fiber 3.1 g, Protein 3.8 g, ServingSize 1 serving
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
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