Mediterranean Roasted Potatoes And Vegetables Recipes

ROAST MEDITERRANEAN VEGETABLES WITH POTATOES & GOAT'S CHEESE

Steps:

• Preheat the oven to 200 degrees C, 392 F. Make sure the trays are in the oven when preheating.Place the potatoes on one tray then drizzle one tablespoon of oil over them add 1/4 tsp each of sea salt and black pepper. Place on the middle shelf and roast for 8 minutes.
• Add the eggplant (aubergine), peppers and onion to the other tray, add the thyme and 2 of the lemon halves. Drizzle another tablespoon of oil over everything and a squeeze of juice from one lemon half. Reserve the last lemon half for serving.Season with salt and pepper.Cook for about 15 minutes.
• After 15 minutes add the zucchini (courgette), tomatoes and goat's cheese. Using a spoon scoop up as much juice from the tray as you can and drizzle that over everything along with the remaining tablespoon of oil.Cook for another 10 minutes or until the zucchini is just soft, the cherry tomatoes are slightly burst and the cheese is golden.
• Once everything is cooked add the potatoes to the vegetables. Scatter some basil leaves over everything and serve immediately. Make sure any remaining juice is served over the vegetables. A little squeeze of the roasted lemon is also recommended.

MEDITERRANEAN ROAST VEGETABLES

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.

ROASTED MEDITERRANEAN VEGETABLES

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 POTATOES AND VEGETABLES

Steps:

• Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
• Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
• Bake 10 minutes.
• Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
• Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
• Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
• Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
• Add basil ; toss again. Serve warm.

MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Layer Red Potato (3), Zucchini (1), yellow squash, Sweet Onion (1), Bell Pepper (1), Cherry Tomato (20), and Baby Bella Mushroom (1 cup) on two medium baking sheets.
• Mix Extra-Virgin Olive Oil (2 tablespoon), Garlic (3 clove), Italian Seasoning (2 teaspoon), Dried Thyme (1 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), Sea Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) to small bowl.
• Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies on both baking sheets, use hands to toss and coat.
• Roast in the oven for 18-20 minutes or until all vegetables are cooked through, be sure to check the potatoes. Remove both pans and stir after 10 minutes of roasting.
• Serve as a side or toss in a power/grain bowl.

MEDITERRANEAN ROASTED VEGETABLE SALAD

Steps:

• Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
• Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
• Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
• Mix radicchio, arugula and cheese into salad. Season with salt and pepper.

OVEN-ROASTED POTATOES AND VEGETABLES

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
• Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

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.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
• Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
• Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).