Seasonal Vegetables With Double Cream And Mediterranean Herbs Recipes
MEDITERRANEAN ROASTED VEGETABLES WITH HERBS
A great way to enjoy vegetables when herbs are going crazy in the garden! I think this dish goes especially well with lamb.
Provided by PalatablePastime
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
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.
HERB-ROASTED MEDITERRANEAN VEGETABLES
This is one of my favorites from "Culinary Journey to the Mediterranean." It is very easy to make and open to adaptation. Don't skip the fresh Parmesan cheese... it makes the dish! Eggplant, baby carrots, red onion or shallots, and zucchini are my personal favorites for this.
Provided by heidi
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Toss vegetables with oil, garlic, rosemary, salt and sugar. Place in 13x9x2 inch baking pan. Add a little water (about 1/4 cup).
- Bake at 375 degrees F for 20 minutes. Stir and cover with aluminum foil. Bake another 20 minutes or until tender. Drain of any extra liquid before storing.
- Sprinkle with cheese.
ROASTED VEGETABLES AND HERBS
Colourful and appetising dish of vegetables roasted with olive oil and whole garlic cloves - which smells headily fragrant as good as it looks. Cirio Peeled Plum Tomatoes are added just before the end of roasting time for extra juiciness and flavour. An excellent accompaniment to roast meats, chop and stews, and meatballs.
Provided by lfarrow19
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place vegetables in a roasting tin and season well with salt and freshly ground black pepper. Scatter over bay leaves, rosemary sprigs and thyme.
- Drizzle generously with olive oil and toss vegetables around with the hands to coat. Place in a pre-heated oven Gas 6 400F 200C for around 20 minutes, until browning around the edges and almost cooked.
- Remove from oven and tuck Cirio Peeled Plum Tomatoes in between vegetables. Return to oven for another 10 minutes - or until potatoes and squash are tender.
HERB-ROASTED MEDITERRANEAN VEGETABLES
Roasting veggies is a great way to draw out their sweet sides-and oh, how sweet this side is! Parmesan and Italian dressing take this dish over the top.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Toss vegetables with oil, garlic, rosemary and salt. Place in 15x10x1-inch baking pan.
- Bake 40 minutes or until vegetables are crisp-tender, stirring occasionally.
- Sprinkle with cheese.
Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
QUICK MEDITERRANEAN VEGETABLES
This Mediterranean vegetable side is very versatile and you can switch out vegetables to your liking. You can use fresh herbs or dried Italian herbs. Sometimes I also add cherry tomatoes, which adds a nice touch.
Provided by Lena
Categories Side Dish Vegetables Carrots
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add carrots, bell peppers, and fennel; cook, stirring occasionally, until softened but still firm to the bite, 5 to 10 minutes. Season with Italian herbs, salt, and pepper.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 18.5 g, Fat 7.4 g, Fiber 6 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 126.5 mg, Sugar 7.7 g
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