ROASTED GREEN VEGETABLE MEDLEY
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
- Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
- When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.
BRIAM
This popular veggie medley is traditionally eaten with feta, but it's also awesome with pork chops.
Provided by Andy Harris
Categories Cheap & cheerful Jamie Magazine Vegetables Dinner Party Greek Bread Potato
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 220°C/425°F/gas 7.
- Halve the aubergine lengthways and thickly slice.
- Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
- Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
- Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
- Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
- Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
- Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
Nutrition Facts : Calories 379 calories, Fat 24.3 g fat, SaturatedFat 3.5 g saturated fat, Protein 7.5 g protein, Carbohydrate 32.5 g carbohydrate, Sugar 8.2 g sugar, Sodium 0 g salt, Fiber 0 g fibre
GREEK OLIVE MEDLEY
A wonderful presentation of Greek Olives, Hot Greek Peppers, Marinated Mushrooms and Cherry tomatoes. Add these to Antipasto Salad or serve as a side dish.
Provided by Potagekempcc
Categories < 4 Hours
Time 2h
Yield 3 quarts
Number Of Ingredients 13
Steps:
- Combine olives, Greek peppers, garlic, marinated mushrooms, cherry tomatoes in a large bowl and toss.
- Add Greek seasoning, fresh Greek oregano, parsley, Kalamata balsamic vinegar, Greek olive oil and toss.
- Cover with plastic and let stand for 2-hours.
- Place olives in a bowl to serve or on a platter.
- Garnish with Fresh Chopped Oregano and Feta Cheese.
Nutrition Facts : Calories 744.1, Fat 76.1, SaturatedFat 10.4, Sodium 1857.9, Carbohydrate 19.4, Fiber 7.9, Sugar 4.5, Protein 2.5
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
DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED VEGETABLES)
Simplicity is perfection! This amazing traditional briam recipe (Greek roast vegetables) is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish!
Provided by Eli K. Giannopoulos
Categories Main
Time 1h30m
Number Of Ingredients 9
Steps:
- To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers).
- To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.
- Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil.
- Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.
- Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!
Nutrition Facts : ServingSize 1 plate, Calories 281kcal, Sugar 6.8g, Sodium 311.3mg, Fat 21.7g, SaturatedFat 3.1g, UnsaturatedFat 17.6g, TransFat 0g, Carbohydrate 21.9g, Fiber 5.8g, Protein 4.7g, Cholesterol 0mg
GREEK VEGETABLES
I made this to go along with veal-kabobs the other night, and every one LOVED the combination of mushrooms, potatoes, and zucchini! Make sure the potatoes are cooked through!
Provided by Kailey W.
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Cook and stir the garlic, oregano, salt, pepper, and olive oil in a large skillet over medium heat until fragrant, 1 minute. Add the potatoes, mushrooms, and zucchini. Cover the skillet and cook the vegetables over high heat for 5 minutes. Stir, replace the lid, and reduce the heat to medium. Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
Nutrition Facts : Calories 340.3 calories, Carbohydrate 48.3 g, Fat 14 g, Fiber 6.2 g, Protein 7.4 g, SaturatedFat 2 g, Sodium 34.1 mg, Sugar 3.8 g
GREEK VEGETABLE SALAD
From Rena Kilaniotou of Belleville, New Jersey, this salad is great to serve right away or let the flavors blend overnight for added taste. Either way, these crunchy veggies with an easy homemade dressing are delicious!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a serving bowl, combine the cucumber, tomato, green pepper, onions, olives and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.
Nutrition Facts : Calories 259 calories, Fat 23g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 885mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
GREEK VEGETABLE MEDLEY
Make and share this Greek Vegetable Medley recipe from Food.com.
Provided by Ceezie
Categories Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Heat 1 tbsp oil in large nonstick skillet over medium heat and cook onions and garlic until softened or about 5 minutes In a large shallow baking dish coated with cooking spray, place potatoes, zucchini and peppers in one overlapping layer, alternating them. Season with salt and pepper and sprinkle with sauteed onions and garlic.
- Pour tomatoes over layer veggies, season with parsley and oregano and add remaining 1 tbsp olive oil. Add enough water to come halfway up the veggies. Bake 1 to 1 1/2 hours or until all veggies are tender.
ROASTED VEGETABLE MEDLEY
This flavorful and easy to make Roasted Vegetable Medley is the perfect vegetable side dish for your chicken, pork, or beef dinners! The colorful assortment of veggies can be cooked until tender, or crispy and caramelized. Whichever way you like them best!
Provided by Angela
Categories Dinner Recipes Side Dish vegetable side dish
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper, if desired.
- Wash and prep vegetables (brussel sprouts, carrots, parsnips, beets, and garlic), then place them onto your prepared baking sheet. Drizzle with the olive oil and add seasoning (salt, pepper, thyme and rosemary). Toss until evenly coated with the olive oil and seasoning.
- Place in the oven and bake for 40-45 minutes at 400 degrees F (205 degrees C) or until the vegetables are tender when forked and they have reached your desired level of tenderness. Remove from the oven and serve immediately.
Nutrition Facts : Calories 74 kcal, Carbohydrate 10 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
BRIAM: TRADITIONAL GREEK ROASTED VEGETABLES
Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. Potatoes, Zucchini, and Red onions tossed in a mixture of EVOO, garlic, parsley and spices, then roasted in saucy diced tomatoes. This is a healthy, vegan, text-book Mediterranean diet dish that can stand as a main course or served next to other entrees. See tips and suggestions in the notes.
Provided by The Mediterranean Dish
Categories Entree/Side Dish
Time 1h35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Place a rack in the middle.
- Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
- Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
- Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
- If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
- Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)
- Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. (see suggestions for to serve along.)
Nutrition Facts : Calories 103 calories, Sugar 4.2 g, Sodium 19.1 mg, Fat 3.9 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 15.9 g, Fiber 3.4 g, Protein 2.5 g, Cholesterol 0 mg
GREEK RAINBOW VEGETABLE SALAD
A delicious Greek Vegetable salad in a rainbow of colors. Fresh and healthy it is topped with salty rich feta and kalamata olives. Less than 200 calories a serving, eat the rainbow!
Provided by Sabrina Snyder
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Chop all the vegetables into 1/2 inch cubes.
- Chop the olives.
- Crumble the feta cheese.
- Mix the olive oil, red wine vinegar, honey, salt and pepper together in a small bowl.
- Don't worry about it separating, we are going to pour it over the salad immediately.
- Layer in the following order: red onions, cucumbers, yellow bell pepper, red bell pepper, tomatoes, feta cheese and olives.
- Pour the dressing over the salad. Let sit for about half an hour if you can.
Nutrition Facts : Calories 287 kcal, Carbohydrate 15 g, Protein 7 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 659 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
IKARIAN VEGETABLE MEDLEY
Provided by Diane Kochilas
Categories Garlic Onion Potato Tomato Side Fry Sauté Vegetarian Low Cal Low/No Sugar Eggplant Bell Pepper Zucchini Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 first-course or 4 to 6 main-course servings
Number Of Ingredients 10
Steps:
- Place zucchini, eggplant, and bell pepper each in a separate colander set in a bowl. Toss zucchini with 1 teaspoon salt. Toss eggplant with 2 teaspoons salt. Toss bell peppers with 1/2 teaspoon salt. Let vegetables drain 30 minutes, then spread each vegetable on a separate clean kitchen towel (not terry cloth) and pat dry.
- Oil bottom of a 4- to 6-quart wide heavy pot using 1 tablespoon oil.
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions and garlic, stirring occasionally, until onions are softened and beginning to brown, 7 to 10 minutes. Transfer onion mixture to a bowl.
- While onions cook, peel potatoes and cut crosswise into 1/4-inch-thick slices. Heat 3/4 cup oil in skillet over moderately high heat until hot but not smoking, then fry potatoes, stirring occasionally (potatoes will not be completely covered with oil), until just tender and pale golden, 8 to 10 minutes. Transfer potatoes using tongs or a slotted spoon to pot, keeping as much oil as possible in skillet, and spread potatoes evenly in bottom of pot. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper, then spread one third of onion mixture evenly over potatoes.
- Add zucchini to skillet and fry, stirring occasionally, until pale golden, 6 to 7 minutes. Transfer with slotted spoon to pot, leaving as much oil as possible in skillet, and spread zucchini evenly. Sprinkle with 1/8 teaspoon pepper and remaining 1/2 teaspoon salt, then spread half of remaining onion mixture over zucchini.
- Replenish oil in skillet if necessary to total about 3/4 cup and heat over moderately high heat until hot but not smoking, then fry eggplant in several batches (1 layer deep, without crowding), turning over once, until golden, 6 to 7 minutes per batch. (Replenish and heat oil between batches.) Transfer eggplant as cooked to pot with other vegetables using tongs, arranging them evenly, then top with remaining onion mixture.
- Fry bell peppers in oil remaining in skillet, stirring occasionally, until softened and beginning to brown, about 4 minutes, then transfer to pot and sprinkle with remaining 1/4 teaspoon pepper.
- Halve tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set over a bowl, reserving pulp and discarding skins. Spread tomato pulp evenly over bell peppers in pot. Simmer mixture, covered, until vegetables are very tender and almost melded together, 20 to 30 minutes. Remove lid and cool vegetables to warm or room temperature before serving.
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- Roasted Summer Vegetables. This medley of oven-roasted summer vegetables is a Greek classic. Perfect as a meatless main dish, it's also a delicious side dish with grilled fish or lamb chops.
- Yemista (Stuffed Vegetables) Yemista is the Greek term for "stuffed," and this classic recipe uses tomatoes, zucchini, peppers, eggplant, and even potatoes to do precisely that.
- Kolokythakia Tiganita (Fried Zucchini) Thinly sliced and batter-coated zucchini make a delightfully airy and crunchy dish. Serve as an appetizer, meze, or side dish with tzatziki, a creamy cucumber-yogurt sauce.
- Green Bean and Tomato Casserole. The focus of this dish is on the freshest of green beans and tomatoes. Simple, healthy, and delicious, this stovetop casserole can be a meatless main dish or a vegetable side dish.
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- Horta Vrasta (Boiled Dark Leafy Greens) This is your chance to get those dark leafy greens to the table in a new way that appeals to diners of all ages.
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- Classic Greek Moussaka With Eggplant. Moussaka, perhaps the most famous Greek dish made with eggplant, is a lasagna-type layered casserole made out of layers of juicy ground beef in tomato sauce, crunchy bread crumb-coated roasted eggplants, and slices of boiled potatoes, covered in a creamy bechamel sauce and Kefalotyri cheese (or Parmesan).
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- Arrange vegetables on a baking tray and drizzle with olive oil, Greek Seasoning mixture, and minced garlic.
BAKED VEGETABLE MEDLEY {GREEK STYLE} - ART FROM MY …
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5/5 (1)Total Time 2 hrsCategory Main Course, Side DishCalories 199 per serving
- Heat 3 tablespoons of olive oil in a large saute pan. Add potato, onion, garlic, squash, bell pepper, and eggplant and saute for 5- 10 minutes, until golden.
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27 BEST GREEK RECIPES TO MAKE AT HOME - INSANELY GOOD
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4.8/5 (18)Published 2021-02-09Category Recipe Roundup
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- Greek Salad. With Greeks’ heavy use of vegetables on their dishes, this roundup wouldn’t be complete without a proper veggie salad. You’ll only need seven ingredients to make this refreshing meal, and all of them are super easy to find at your local grocery store.
- Greek Lemon Potatoes. Roasted thick potato wedges are flavored with a garlic-lemon broth. This is one addictive dish! Besides the delightful taste of Greek lemon potatoes, they have golden crisp edges that make for a crunchy bite.
- Chicken Gyro. This Greek pita sandwich is loaded with chicken tenders, veggies, olives, and tzatziki sauce. Using a yogurt marinade for the chicken is the secret to its tantalizing flavor.
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- cut the zucchini into small cubes, cut it in half and then in half just through the middle in quarters, and then into cubes.
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From bsugarmama.com
Estimated Reading Time 5 mins
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