Sheet Pan Roasted Mediterranean Potatoes Recipes

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

MEDITERRANEAN SHRIMP DINNER - ONE PAN RECIPE

Mediterranean Shrimp Dinner - One Pan Recipe image

The shrimp will bake to perfection with this method, not over or under-cooked, just watch the color for doneness. Also a yummy side dish, just leave off the shrimp! But speaking of shrimp, be sure to get good quality large (20-30) or extra large (15-20) shrimp.

Provided by Good Dinner Mom

Categories One pan

Time 42m

Number Of Ingredients 12

Ingredients

4 or 5 medium sized Yukon Gold potatoes, (peeled and sliced 1/2-inch thick)
2 fennel bulbs, (stalks discarded, bulbs halved lengthwise and cut into 1-inch-thick wedges through stem end)
2 large shallots, (top and bottom cut off, sliced lengthwise into 1-inch-thick wedges)
2 garlic cloves smashed and cut in half
½ cup pitted kalamata olives, (halved)
3 tablespoons extra-virgin olive oil, (divided, plus extra for drizzling)
Salt and pepper
1 to 2 pounds large or jumbo shrimp, (peeled, deveined (if desired), and tails removed)
2 teaspoons dried oregano
1 teaspoon grated lemon zest, (plus lemon wedges for serving)
4 ounces feta cheese, (crumbled (1 cup))
2 tablespoons chopped fresh parsley

Steps:

Adjust oven rack to lower-middle position and heat oven to 450F degrees. Toss potatoes, fennel, shallots, garlic, kalamata olives, and 2 tablespoons of the oil, 1 teaspoon salt, and ¼ teaspoon pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet and roast until just tender, about 25 minutes.
Pat shrimp dry with paper towels. Toss shrimp, oregano, lemon zest, remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper together in bowl.
Scatter shrimp and feta over top of roasted veggies and olives. Return to oven and roast until shrimp are cooked through, 6 to 8 minutes.
Sprinkle parsley over top and drizzle extra oil.
Serve with lemon wedges.

Nutrition Facts : Calories 341 kcal, Carbohydrate 34 g, Protein 10 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 660 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving