ROASTED ROSEMARY ZUCCHINI AND EGGPLANT MEDLEY
Great veggie side dish to roast in the oven or in a foil pan on the grill. I like to prepare it for roasting a couple of hours ahead to let the flavors blend.
Provided by Parsley
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place sliced eggplant, zucchini and onions in a large bowl.
- Add all remaining ingredients and toss to coat well. Pour into a baking dish or foil pan and bake at 450°F for about 25-30 minutes or until desired tenderness. Or place foil pan on grill and grill for approximately 20-25 minutes or until desired tenderness.
Nutrition Facts : Calories 98.5, Fat 5, SaturatedFat 0.7, Sodium 231.1, Carbohydrate 12.6, Fiber 4.4, Sugar 7.5, Protein 2.4
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
ROASTED GREEN VEGETABLE MEDLEY
Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
ROASTED EGGPLANT MEDLEY
Categories Herb Side Broil Low Fat Vegetarian Low Cal Eggplant Zucchini Summer Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat broiler. Brush heavy large baking sheet with 1 tablespoon olive oil. Combine eggplant, zucchini, and tomatoes on baking sheet. Drizzle with remaining olive oil; toss well. Sprinkle with cumin. Season with salt and pepper. Broil until eggplant begins to brown and vegetables are tender, stirring frequently, about 20 minutes. Transfer to bowl; cool slightly. Mix in remaining ingredients. Season with salt and pepper. Serve warm or at room temperature.
LISA'S HERBED EGGPLANT MEDLEY
This Mediterranean-inspired dish of vegetables and quinoa is rich in flavor.
Provided by Lisa
Categories Fruits and Vegetables Vegetables Eggplant
Time 2h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle.
- Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish
- Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.
- Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 46.4 g, Fat 3.1 g, Fiber 10.9 g, Protein 10.2 g, SaturatedFat 0.4 g, Sodium 269.9 mg, Sugar 6.9 g
OVEN-ROASTED SPRING VEGETABLE MEDLEY
With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED FRESH VEGETABLE MEDLEY
Make and share this Roasted Fresh Vegetable Medley recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cut potatoes into 1/8 inch thick slices.
- Arrange slices in a single layer in a 12 inch by 9 inch baking dish and drizzle lightly with some of the oil.
- Sprinkle lightly with salt and pepper.
- Cut unpeeled eggplant into ½ inch thick slices, then cut slices crosswise in half.
- Slice zucchini and summer squash in the same manner.
- Core and seed peppers, cut into ½ inch thick rings, and then in half to make half rings.
- Cut red onion into ¼ inch thick, half circles.
- Preheat oven to 375°F.
- To form a rainbow of colors, arrange all the vegetables over potatoes in compact, alternating rows, each vegetable slice standing balanced on its straight edge.
- Drizzle the vegetables with about ½ cup oil and sprinkle with salt and pepper.
- Cover the dish very tightly with aluminum foil.
- Bake for 1½ hours.
- Remove the foil and insert the tomato wedges between the rows of vegetables.
- Sprinkle basil over the tip and more olive oil if vegetables seem to be drying out.
- Bake the vegetables uncovered 30 to 40 minutes longer.
- Serve warm.
Nutrition Facts : Calories 359.6, Fat 21.1, SaturatedFat 3, Sodium 20.6, Carbohydrate 40.4, Fiber 8.5, Sugar 8.6, Protein 6.2
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- Meanwhile, arrange a rack in the middle of the oven and preheat to 400 degrees F. Make the tahini sauce according to this recipe and set aside for now.
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