Mediterranean Roast Vegetables Recipes
MEDITERRANEAN ROAST VEGETABLES
These wonderfully-flavored vegetables make a delicious companion to roasted meat. You can use whatever vegetables you prefer.
Provided by anonymous
Categories Side Dish Vegetables
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.
- Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 112 g, Fat 21.3 g, Fiber 15.8 g, Protein 13.3 g, SaturatedFat 3 g, Sodium 1243.7 mg, Sugar 11.9 g
SHEET PAN ROASTED MEDITERRANEAN VEGETABLES
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
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
ROASTED MEDITERRANEAN VEGETABLES
A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)
Provided by Starrynews
Categories Low Protein
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Prepare a shallow roasting dish with nonstick cooking spray.
- Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
- Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
- Drizzle sauce over the mixed vegetables and toss to coat.
- Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.
MEDITERRANEAN ROASTED VEGETABLES
This is my favorite dish to bring to a pot luck. It makes a very stunning and beautiful presentation and people get to taste something delicious and healthy. I hope you will try it.
Provided by Geema
Categories Vegetable
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees.
- Wash, and prep the vegetables.
- Place the vegetables in one layer on several well greased cookie sheets.
- (You might want to use disposable cookie sheets to make the clean up easier, since those caramelized juices do stick to the pans).
- Liberally brush the vegetables with oil and season with salt.
- Roast on the upper rack of the oven until crisp-tender and some of the edges begin to char, about 15 minutes.
- The vegetables will not all be done at the same time, so watch each pan carefully and take out those that are in danger of blackening too much.
- Remove the vegetables to a large serving platter and arrange attractively.
- While the vegetables are still warm drizzle on about 1/4-1/2 cup vinaigrette.
- Then sprinkle on some salt and pepper and red pepper flakes, the garlic, sun dried tomatoes and finally the basil.
- This should be served at room temperature.
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- Place all of the veggies and garlic into a large mixing bowl. Drizzle in the olive oil, and add the herbs. Season with salt and pepper and toss to combine. Make sure everything is well coated with oil for the perfect roast and caramelization.
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