Quick Mediterranean Vegetables Food

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ROASTED MEDITERRANEAN VEGETABLES



Roasted Mediterranean Vegetables image

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

12 ounces potatoes, cut into 1 1/2-inch chunks
1 small eggplant, sliced and quartered
2 bell peppers, chopped into 1-inch squares
1 cup red onion, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon chives
4 garlic cloves, minced
salt and pepper, to taste

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.

QUICK MEDITERRANEAN VEGETABLES



Quick Mediterranean Vegetables image

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

1 tablespoon olive oil
½ onion, chopped
2 carrots, sliced
1 green bell pepper, cubed
1 red bell pepper, cubed
1 fennel bulb, thinly sliced
2 teaspoons dried Italian herb mix, or to taste
salt and freshly ground black pepper to taste

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

MEDITERRANEAN VEGETABLES



Mediterranean Vegetables image

You can add or substitute your favorite vegetables to this easy-to-make baked-in-parchment dish. Carefully untwist parchment to check doneness; some vegetables may take longer to cook.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 11

1 medium zucchini, cut in half lengthwise and into 1/2-inch-thick half-moons
2 baby eggplants or 1 Japanese eggplant (about 6 ounces total), cut in half lengthwise and cut across into 1/2-inch thick half-moons
2 medium tomatoes, seeded and cut into 1/2-inch-thick wedges
4 medium shallots, peeled and cut in half lengthwise
1 red, yellow, or green bell pepper, seeds and ribs removed, cut into 1/2-inch strips
4 garlic cloves, thinly sliced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a large bowl, combine the zucchini, eggplants, tomatoes, shallots, bell pepper, garlic, thyme, and parsley. Divide the vegetable mixture among the lengths of parchment, arranging on one half of each parchment heart near the crease. Drizzle the oil over the vegetables, and add salt and pepper. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist parchment twice, gently but firmly, to seal. Repeat.
  • Place the packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 25 minutes or until fully puffed. Remove from the oven, and open the packet carefully. Transfer the vegetables to a serving plate, and spoon the cooking liquid over if desired.

Nutrition Facts : Calories 107 g, Fat 7 g, Fiber 1 g, Protein 2 g, Sodium 726 g

HERB-ROASTED MEDITERRANEAN VEGETABLES



Herb-Roasted Mediterranean Vegetables image

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

8 cups vegetables, cut in pieces (such as cubed eggplant, zucchini and onion, baby potatoes, halved carrots, cut up peppers, parsnips,)
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 teaspoons dried rosemary leaves
1 teaspoon salt
1 tablespoon sugar
1/2 cup shredded parmesan cheese (more is better!)

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.

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