Mediterranean Pan Roasted Vegetables Food

MEDITERRANEAN PAN ROASTED VEGETABLES

Steps:

• In a large frying pan (skillet), heat the oil. Meanwhile, cut the asparagus stalks in half. Add them to the pan altogether with garlic cloves and roast them on high for about 4 minutes or until the asparagus is softened but not completely soft. Stir from time to time.
• Then, add cherry tomatoes and cook until the asparagus is done, and the tomatoes look to your liking (some of you might like them harder while others softer so it's up to you).
• At last, add fresh spinach, salt, pepper, garlic powder and oregano. Mix everything well. Cook until the spinach is wilted (this only takes seconds).
• Best served warm.

ITALIAN OVEN ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
• Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
• Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).

ROASTED MEDITERRANEAN VEGETABLES

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.