Oven Roasted Mediterranean Vegetables Recipes

MEDITERRANEAN ROAST VEGETABLES

Mediterranean Roast Vegetables image

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

Ingredients

6 large potatoes, diced
2 red bell peppers, diced
1 fennel bulb, diced
1 zucchini, diced
6 cloves garlic
6 tablespoons olive oil
2 teaspoons salt
2 teaspoons vegetable bouillon powder
¼ cup chopped fresh rosemary
½ cup balsamic vinegar

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

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

Ingredients

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.

OVEN ROASTED MEDITERRANEAN VEGETABLES

Oven Roasted Mediterranean Vegetables image

This is almost like a roasted version of rataouille. It is a fantastic and versatile accompaniment to broiled / grilled meat or chicken but equally good stirred through hot pasta or couscous as a chunky sauce.

Provided by English_Rose

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 zucchini, sliced thickly on the diagonal
1 eggplant, cut into 1in chunks
2 red peppers, deseeded and cut into 1in chunks
4 small red onions, peeled and cut into wedges
6 -8 field mushrooms
12 -16 cherry tomatoes, on the vine if possible
8 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons herbes de provence or 2 teaspoons dried herbs

Steps:

Preheat the oven to 400°F.
Place all of the vegetable into a large ovenproof dish, in one layer.
Drizzle over the oil and scatter over the garlic, herbs and some salt and pepper. Toss the vegetables so they are all evenly covered in oil, herbs and garlic.
Roast for 35-40 mins or until lightly charred all over.
Serve with grilled / broiled meat, fish, chicken or pasta.

Nutrition Facts : Calories 346.3, Fat 27.8, SaturatedFat 3.9, Sodium 20.3, Carbohydrate 24.4, Fiber 8.1, Sugar 11.7, Protein 5

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Sheet Pan Roasted Mediterranean Vegetables image

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

Ingredients

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

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 VEGETABLES

Roasted vegetables image

Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time

Provided by Barney Desmazery

Categories Side dish

Time 50m

Yield Serves 4 as a side

Number Of Ingredients 11

Ingredients

3 tbsp olive oil
1 aubergine, cut into chunks
2 mixed coloured peppers, such as orange and red, cut into chunks
1 red onion, cut into wedges
2 courgettes, cut into chunks
4 garlic cloves, smashed
3 sprigs of thyme
200g cherry tomatoes
handful of basil leaves
zest of 1 lemon
50g feta, crumbled

Steps:

Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium

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Oven Roasted Mediterranean Vegetables Recipes

MEDITERRANEAN ROAST VEGETABLES

These wonderfully-flavored vegetables make a delicious companion to roasted meat. You can use whatever vegetables you prefer.

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 :)

OVEN ROASTED MEDITERRANEAN VEGETABLES

This is almost like a roasted version of rataouille. It is a fantastic and versatile accompaniment to broiled / grilled meat or chicken but equally good stirred through hot pasta or couscous as a chunky sauce.

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.

ROASTED VEGETABLES

Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time

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