Mediterranean Vegetable Tartlets With Labneh Recipes

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MEDITERRANEAN VEGGIE PACKETS



Mediterranean Veggie Packets image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

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.

MEDITERRANEAN SALAD TARTS



Mediterranean salad tarts image

Light, fresh-flavoured vegetarian snacks

Provided by Good Food team

Categories     Dinner, Lunch, Starter, Supper, Vegetable

Time 1h15m

Number Of Ingredients 15

2 tsp olive oil , plus extra
knob of butter
2large onions , thinly sliced
1 tsp light muscovado sugar
6medium new potatoes
250g ready-made puff pastry , thawed if frozen
200g cherry tomato on the vine
100g camembert , cut into slices
6 anchovy fillets (optional)
6 black olives , not pitted
1 tbsp pesto
50g rocket leaves, preferably wild
100g green bean , lightly steamed
good squeeze of lemon juice
a few basil leaves , roughly torn

Steps:

  • Heat 1 tablespoon of oil with the butter until the butter has melted. Add the onions and cook over a medium-low heat, stirring often, for 15-20 minutes until the onions are soft and golden brown. Stir in the sugar and cook for a further 3-4 minutes. Remove from heat and cool.
  • Cook the potatoes in boiling salted water for about 10 minutes until just tender. Cool, then slice. Preheat the oven to 220C/Gas 7/fan oven 200C.
  • Cut the pastry in half and shape into two rough rounds. Roll them out on a lightly floured surface to two 18cm/7in rounds, then put on to a baking sheet.
  • Divide the onions between both pastry rounds, spreading almost to cover. Reserve 2 sprigs of vine tomatoes with about 3 or 4 on each stem, and slice the rest in half. Scatter the slices of cheese over the onions, then the sliced potatoes, tomatoes and anchovy fillets (if using). Top each tart with one of the sprays of tomatoes on the vine, scatter the olives over and drizzle with a little extra oil. Bake for 15-20 minutes until golden.
  • Mix the pesto with the remaining tablespoon of oil. Toss the rocket and beans with a little oil and lemon juice and season. When the tarts are cooked, drizzle all over with the pesto mixture and scatter the torn basil leaves on top. Serve with the rocket and green bean salad.

Nutrition Facts : Calories 1025 calories, Fat 63 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 3.49 milligram of sodium

ROASTED MEDITERRANEAN VEGETABLES



Roasted Mediterranean Vegetables image

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

12 ounces potatoes, cut into 1 1/2-inch chunks
1 small eggplant, sliced and quartered
2 bell peppers, chopped into 1-inch squares
1 cup red onion, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon chives
4 garlic cloves, minced
salt and pepper, to taste

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.

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