MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI
Steps:
- In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
- Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
- In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
- Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
- Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
- Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.
Nutrition Facts : Calories 298.7 kcal, Sugar 7.2 g, Sodium 455 mg, Fat 10.4 g, SaturatedFat 1.4 g, Carbohydrate 23.9 g, Fiber 6.9 g, Protein 29.3 g, Cholesterol 285.8 mg, UnsaturatedFat 7.8 g, ServingSize 1 serving
ULTIMATE SAUTEED VEGETABLES
Here's how to make the best sauteed vegetables: colorful, flavor-packed and crisp tender! Gone are the days of the soggy veggie saute.
Provided by Sonja Overhiser
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
- Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
- In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.
Nutrition Facts : Calories 109 calories, Sugar 5.5 g, Sodium 24 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.3 g, Fiber 3.1 g, Protein 1.8 g, Cholesterol 0 mg
MARVELOUS MEDITERRANEAN VEGETABLES
With so many barbecues in the summer, I created this simple, tasty dish to complement any entree. I like to prepare it earlier in the day and let it marinate, then I just throw it on the grill.-Cathy Godberson, Oakville, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes., Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese.
Nutrition Facts : Calories 196 calories, Fat 16g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 549mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
MEDITERRANEAN VEGGIE SAUTé
Sweet red peppers, onion and zucchini are quickly cooked in a very hot skillet and simply tossed with a mixture of olive oil, sweet balsamic vinegar and Greek herbs. Photo credit: Amy Johnson from She Wears Many Hats.
Provided by McCormick Gourmet
Categories Fruits and Veggies,Side Dishes,
Yield 4
Number Of Ingredients 9
Steps:
- Heat large nonstick skillet sprayed with no stick cooking spray on medium-high heat until hot. Add zucchini, onion and bell pepper; cook and stir 6 minutes or until browned on edges.
- Meanwhile, mix remaining ingredients in small bowl.
- Remove skillet from heat. Add seasoning mixture; toss gently to coat.
Nutrition Facts : Calories 71 Calories
MEDITERRANEAN VEGGIE SAUTE (FRANCE)
Make and share this Mediterranean Veggie Saute (France) recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil then add onion, garlic, red pepper, peas & zucchini, cooking & stirring frequently over low heat until veggies start to have a golden color, about 5 minutes.
- Add wine & continue cooking over low heat until wine has evaporated, about 5 minutes.
- Add cream, salt & pepper & stir for 1 minute more.
Nutrition Facts : Calories 206.4, Fat 16.3, SaturatedFat 6.8, Cholesterol 33.2, Sodium 57.2, Carbohydrate 8.8, Fiber 1.9, Sugar 4.3, Protein 2.5
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