MEDITERRANEAN ROAST VEGETABLES
These wonderfully-flavored vegetables make a delicious companion to roasted meat. You can use whatever vegetables you prefer.
Provided by anonymous
Categories Side Dish Vegetables
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.
- Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 112 g, Fat 21.3 g, Fiber 15.8 g, Protein 13.3 g, SaturatedFat 3 g, Sodium 1243.7 mg, Sugar 11.9 g
ROASTED MEDITERRANEAN VEGETABLES
A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)
Provided by Starrynews
Categories Low Protein
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
MEDITERRANEAN ROASTED VEGETABLES
Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables. The rainbow of vegetables are seasoned with oregano, thyme and a squeeze of lemon juice. These are the perfect vegan side dish to pair with grilled meats, add to a rice bowl or a healthy side dish.
Provided by julia
Categories Side Dish
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Cut all of your vegetables to your desired size making sure they are about the same size for even roasting and put them in a large mixing bowl. In a small mixing bowl or mason jar combine the olive oil, garlic, thyme, oregano, za'atar or sumac, lemon juice and salt and pepper. Stir or shake to combine. Toss the vegetables in the olive oil mixture. On a baking sheet spread the vegetables out in an even layer. You don't want your vegetables to be crowded so you may want to use two baking sheets. Roast the vegetables for about 30 to 35 minutes or until they are soft and just starting to show some char on the edges making sure to stir the vegetables at about the 15 minute mark. Garnish with fresh herbs and serve warm.
MEDITERRANEAN ROASTED VEGETABLES
This is my favorite dish to bring to a pot luck. It makes a very stunning and beautiful presentation and people get to taste something delicious and healthy. I hope you will try it.
Provided by Geema
Categories Vegetable
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees.
- Wash, and prep the vegetables.
- Place the vegetables in one layer on several well greased cookie sheets.
- (You might want to use disposable cookie sheets to make the clean up easier, since those caramelized juices do stick to the pans).
- Liberally brush the vegetables with oil and season with salt.
- Roast on the upper rack of the oven until crisp-tender and some of the edges begin to char, about 15 minutes.
- The vegetables will not all be done at the same time, so watch each pan carefully and take out those that are in danger of blackening too much.
- Remove the vegetables to a large serving platter and arrange attractively.
- While the vegetables are still warm drizzle on about 1/4-1/2 cup vinaigrette.
- Then sprinkle on some salt and pepper and red pepper flakes, the garlic, sun dried tomatoes and finally the basil.
- This should be served at room temperature.
MEDITERRANEAN ROASTED VEGETABLE SALAD
Categories Salad Potato Vegetable Side Broil Roast Vegetarian Buffet Parmesan Eggplant Arugula Bell Pepper Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 20
Number Of Ingredients 13
Steps:
- Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
- Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
- Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
- Mix radicchio, arugula and cheese into salad. Season with salt and pepper.
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
MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES
A healthy dish, full of sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
- Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
- Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
- Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium
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