Roasted Mediterranean Vegetables With Grapefruit Gremolata Food

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ROASTED VEGETABLES WITH GREMOLATA



Roasted Vegetables with Gremolata image

Traditional gremolata, an herb condiment, is made with parsley, lemon peel and garlic. In this recipe, Parmesan and walnuts add richness and crunch that enhance the potatoes and parsnips.-Fran Fehling, Staten Island, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 9 servings.

Number Of Ingredients 16

3 pounds sweet potatoes (about 4 large), peeled and cut into 1-inch cubes
1 pound parsnips, peeled and cut into 1-inch lengths
6 shallots, quartered
5 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lemon juice
GREMOLATA:
3/4 cup chopped walnuts, toasted
1/3 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon ground nutmeg

Steps:

  • Place the potatoes, parsnips and shallots in a greased shallow roasting pan. Drizzle with 4 tablespoons oil; sprinkle with salt and pepper. Bake at 425° for 45-50 minutes or until tender, stirring occasionally. Drizzle with lemon juice and remaining oil., For gremolata, place walnuts in a food processor; cover and process until coarsely ground. Transfer to a small bowl; stir in the cheese, parsley, lemon zest and juice, oil, garlic and nutmeg. Sprinkle over vegetables. Serve warm.

Nutrition Facts : Calories 308 calories, Fat 17g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 326mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 6g fiber), Protein 6g protein.

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.

ROASTED ROOT VEGETABLES WITH GREMOLATA



Roasted Root Vegetables with Gremolata image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

2 large parsnips (about 8 ounces)
1 large butternut squash (1 1/2 to 2 pounds), peeled, halved and seeded
1 bunch medium beets (about 1 1/2 pounds), tops trimmed
1 medium red onion
1 bunch small carrots (about 8 ounces), peeled, stems attached
1 head garlic, cloves separated and peeled (about 16 cloves)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice
Kosher salt and freshly ground black pepper

Steps:

  • For the roasted vegetables: Put 2 baking sheets in the oven and preheat to 425 degrees F.
  • Cut the parsnips, squash and beets into 1 1/2-inch pieces and put in a large bowl. Cut the onion through the stem into chunky pieces and add to the bowl along with the carrots and garlic. Add the olive oil, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
  • Carefully remove the hot baking sheets from the oven and brush or drizzle with olive oil. Divide the vegetables between the baking sheets, spreading them out to assure they don't steam while roasting. Roast the vegetables, stirring occasionally, until tender and golden brown, 45 minutes to 1 hour.
  • For the gremolata: Meanwhile, combine the mint, parsley, olive oil and lemon zest and juice in a small bowl. Season with salt and pepper.
  • Transfer the vegetables to a serving platter and drizzle with the gremolata.

OVEN ROASTED MEDITERRANEAN VEGETABLES



Oven Roasted Mediterranean Vegetables image

This is almost like a roasted version of rataouille. It is a fantastic and versatile accompaniment to broiled / grilled meat or chicken but equally good stirred through hot pasta or couscous as a chunky sauce.

Provided by English_Rose

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 zucchini, sliced thickly on the diagonal
1 eggplant, cut into 1in chunks
2 red peppers, deseeded and cut into 1in chunks
4 small red onions, peeled and cut into wedges
6 -8 field mushrooms
12 -16 cherry tomatoes, on the vine if possible
8 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons herbes de provence or 2 teaspoons dried herbs

Steps:

  • Preheat the oven to 400°F.
  • Place all of the vegetable into a large ovenproof dish, in one layer.
  • Drizzle over the oil and scatter over the garlic, herbs and some salt and pepper. Toss the vegetables so they are all evenly covered in oil, herbs and garlic.
  • Roast for 35-40 mins or until lightly charred all over.
  • Serve with grilled / broiled meat, fish, chicken or pasta.

Nutrition Facts : Calories 346.3, Fat 27.8, SaturatedFat 3.9, Sodium 20.3, Carbohydrate 24.4, Fiber 8.1, Sugar 11.7, Protein 5

ROASTED ROOT VEGETABLES WITH GREMOLATA



Roasted Root Vegetables with Gremolata image

Look for young root vegetables that are small enough that you can leave a little of their stems on and preserve their natural shape. If you're using larger root vegetables, cut them in half lengthwise, place them cut side down on a cutting board, and slice on the diagonal. It's important to cut all the vegetables approximately the same size, so they cook evenly. I like to divide the root vegetables between two pans so they aren't too crowded.

Number Of Ingredients 11

Zest of 1 lemon
1 teaspoon minced garlic
1/2 cup chopped flat-leaf parsley
9 small or 3 medium carrots, peeled
9 small or 3 medium parsnips, peeled
9 small or 3 medium turnips
3 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves
2 tablespoons unsalted butter
1 cup 1/4-inch-thick slices shallot
Kosher salt and freshly ground black pepper

Steps:

  • Place the lemon zest on a cutting board and chop it coarsely. Place the garlic and parsley on top, and chop the whole mixture together until very fine. This mixture is called gremolata.
  • Slice the carrots and parsnips in half lengthwise, leaving the stems attached. If they are on the bigger side then slice each half lengthwise again, into long quarters. Clean the turnips, cut off the tails, and trim the stems, leaving 1/4 inch of the stems. Cut small turnips in halves or quarters; if they're larger, cut them in half and then into 1/2-inch wedges.
  • Heat 2 large sauté pans over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Divide the carrots, parsnips, and turnips between the pans and season with 1 teaspoon salt, 1/4 teaspoon pepper, and the thyme. Cook 10 minutes, stirring often, until the vegetables just start to caramelize.
  • Add the butter and sauté another 5 minutes, tossing them often. Add the shallots and 1/2 teaspoon salt, and cook another 5 minutes or so, until the shallots and all the vegetables are tender and nicely caramelized. If you're serving dinner soon, turn off the heat and hold them in the pan. Rewarm if necessary. Toss with the gremolata just before serving.

ROASTED MEDITERRANEAN VEGETABLES WITH GRAPEFRUIT GREMOLATA



Roasted Mediterranean Vegetables with Grapefruit Gremolata image

Categories     Citrus     Vegetable     Side     Roast     Vegetarian     Quick & Easy     Artichoke     Eggplant     Bell Pepper     Zucchini     Winter     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3 medium Japanese eggplants, halved lengthwise, cut crosswise into 1-inch pieces
3 medium zucchini, cut into 1-inch-thick rounds
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large red onion, peeled, root end left intact, cut into 1/2-inch-thick wedges
2 6-ounce jars marinated artichoke hearts, drained, liquid reserved
1/4 cup balsamic vinegar
1/3 cup chopped fresh parsley
1 tablespoon grated grapefruit peel
2 teaspoons minced garlic

Steps:

  • Preheat oven to 475°F. Place first 5 ingredients in large bowl. Add drained artichoke hearts, 1/4 cup reserved artichoke liquid, and balsamic vinegar. Season with salt and pepper; toss well. Arrange vegetables in roasting pan. Roast until tender, stirring occasionally, about 30 minutes.
  • Combine parsley, grapefruit peel, and garlic in medium bowl. Season gremolata to taste with salt and pepper. Transfer roasted vegetables to platter, sprinkle with gremolata, and serve.

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