Sheet Pan Roasted Mediterranean Vegetables Food

MEDITERRANEAN CHICKEN SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
• Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated.
• Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown.
• Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

SHEET PAN ROASTED VEGETABLES

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

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.

SHEET PAN PAPRIKA CHICKEN AND VEGETABLES

Steps:

• Pat the chicken dry and salt generously on both sides. Set aside at room temperature for a few minutes while you prepare the rest of the ingredients (ideally 30 minutes, if you have the time).
• Preheat oven to 425 degrees F.
• Place sprouts, potatoes, and shallots on a large sheet pan. Season with salt and add a generous drizzle of olive oil. Toss.
• Now, in a small bowl mix the spices together.
• Sprinkle 1 1/3 tbsp of the spice mixture on top of the veggies.
• To the remaining spice mixture, add the garlic, lemon juice and 3 tbsp extra virgin olive oil. Stir to combine into a paste. Coat the chicken with this paste on both sides and also underneath the skin (lift skin up and add spice paste, this is important for flavor).
• Nestle the chicken pieces in with the vegetables on the sheet pan.
• Roast in heated oven until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35 minutes or so). Enjoy! (see suggestions for what to serve with paprika chicken up in the post)

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
• Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

EASY SHEET PAN BAKED EGGS AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F.
• Place sliced bell peppers (all colors) in a large mixing bowl. Add red onions. Season with kosher salt and pepper, 1 tsp za'atar, 1 tsp cumin and 1 tsp Aleppo chili pepper (keep the remaining za'atar for later). Drizzle with extra virgin olive oil. Toss to coat.
• Transfer the pepper and onion medley to a large sheet pan. Spread in one layer. Bake in heated oven for 10 to 15 minutes.
• Remove pan from oven briefly. Carefully make 6 "holes" or openings among the roasted veggies. Carefully crack each egg into a hole, keeping the yoke intact (it helps to crack the egg in a small dish to slide carefully into each hole.)
• Return pan to oven and bake until the egg whites settle. Watch the yokes to see them turn to the doness you like (anywhere from 5 to 8 minutes).
• Remove from oven. Season eggs to your liking. Sprinkle remaining 1 tsp za'atar all over. Add parsley, diced tomatoes, and a sprinkle of feta. Serve immediately!

SHEET-PAN MEDITERRANEAN SHRIMP

Steps:

• Pre-heat oven to 450F degrees.
• In a large bowl season the shrimp with 2 tbsp olive oil, garlic, salt, black pepper, paprika, oregano and juice from lemon.
• Trim and wash the asparagus, then lay them flat on the baking sheet. Season with 1 tbsp olive oil. Place seasoned shrimp on top of asparagus and top with sliced red onions. Bake for 10 minutes in the middle rack. Shrimp is cooked when the edges start to turn golden brown.
• Remove shrimp from oven and top with feta, olives and fresh cilantro or parsley, drizzle with remaining olive oil and serve

ONE PAN SALMON AND ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat the oven to 400°F (200°C or 180°C for fan ovens).
• Arrange the onion, zucchini, red peppers and chickpeas on a baking sheet/sheet pan.
• Mix the oil and the Harissa together.
• Toss three quarters of the oil and spice mixture with the vegetables.
• Spread the vegetables evenly on the baking sheet and place in the oven for 20 minutes.
• Remove the pan from the oven and toss the vegetables again with a spatula.
• Nestle the salmon fillets or side of salmon amongst the vegetables.
• Brush the salmon with the remaining oil and spice mixture.
• Bake for 10 minutes for salmon fillets or 15 to 18 minutes for a side of salmon, until the salmon is cooked through and flakes easily with a fork.
• Serve garnished with flat leaf parsley.

SHEET PAN BAKED MEATBALLS AND VEGETABLES (ITALIAN-STYLE)

Steps:

• Heat the oven to 400 degrees F and position a rack in the center.
• In a large mixing bowl, combine the vegetables, garlic, oregano, salt and pepper. Drizzle 2 extra virgin olive oil and toss to combine. Transfer the vegetables to a large lightly oiled sheet pan and spread them out.
• In the same large bowl, combine the meat, onions, garlic, parsley, oregano, mint, Parmesan, bread crumbs and egg. Season with a big pinch of kosher salt and black pepper. Drizzle with a little olive oil (about 1 tbsp). Mix until everything is well-combined. Form the meat mixture into 1-inch meatballs and lightly press the center of the meatballs with your thumb (do not completely flatten).
• Arrange the meatballs (or patties) in the same sheet pan with the vegetables. Pour the canned tomatoes all over. Season with kosher salt and drizzle the top of the tomatoes generously with extra virgin olive oil.
• Cover the sheet pan with foil and bake in the heated oven for about 15 minutes, then uncover and bake for another 4 to 5 minutes or until the meatballs are fully cooked through.