Mediterraneanroastedvegetables Recipes

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 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.

MEDITERRANEAN ROASTED VEGETABLES

Steps:

• Preheat the oven to 400°F.
• Use a non-stick spray to coat the inside of a 9 by 13-inch large baking dish. Set aside.
• In a large skillet, over medium heat, heat 2 tablespoons of olive oil.
• Saute the sliced onions for about 3-5 minutes or until slightly softened.
• Add the red bell peppers, saute another 3-5 minutes or until slightly softened.
• Add the garlic and saute briefly for about 1 minute.
• Place these sauteed vegetables in the baking dish.
• Arrange the sliced eggplant, zucchini, summer squash and tomatoes in alternating layers in the baking dish.
• Add the oregano, salt and pepper.
• Drizzle the top with the remaining olive oil.
• Place in the oven, uncovered, for 40-45 minutes or until the vegetables are golden brown in color.

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 VEGETABLES WITH HERBS

Steps:

• Preheat oven to 450 degrees.
• Toss together the eggplant, zucchini, onions, carrots, sun-dried tomatoes, squash, bell pepper, celery, green beans, olives, basil, marjoram, rosemary, thyme, and 1 1/2 tablespoons of olive oil in a large mixing bowl.
• Spread remaining 1 1/2 tablespoons of oil in shallow roasting pan or large baking sheet and place vegetables on top, spreading out; season with salt and black pepper to taste.
• Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
• Top with garlic and grape tomatoes and cook another 15-20 minutes or until vegetables are tender, still stirring once in awhile; cooking time may vary depending on size of vegetable pieces so check your vegetables towards the end of cooking.