Best 4 Jans Roasted Mediterranean Vegetables Recipes
Indulge in the vibrant flavors of the Mediterranean with this delightful collection of roasted vegetable recipes. From tender zucchini and juicy tomatoes to hearty bell peppers and aromatic onions, each vegetable is carefully selected for its distinct taste and nutritional value. Whether you're seeking a healthy side dish, a vegetarian main course, or simply a colorful addition to your next gathering, these recipes offer a symphony of flavors that will tantalize your taste buds.
Here are our top 4 tried and tested recipes!
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.
SHEET PAN ROASTED MEDITERRANEAN VEGETABLES
These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.
Provided by BigDaddy
Categories Side Dish Vegetables Tomatoes
Time 1h5m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 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.
JAN'S ROASTED MEDITERRANEAN VEGETABLES
Make and share this Jan's Roasted Mediterranean Vegetables recipe from Food.com.
Provided by Jan-Luvs2Cook
Categories Vegetable
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 220c/400f or Gas mark 7.
- Mix together in a small dish the olive oil, balsamic vinegar, sugar, a squirt of tomato puree, a good grinding of black pepper the oregano and a small pinch of salt. (Sounds horrid - I haven't gone mad, trust me, it'll be nice)!
- Slice the courgettes into 1cm slices 4. De-seed and cut the peppers into 3cm chunks.
- Cut the onions into quarters.
- Cut the aubergine into rough 3 - 4cm chunks.
- Now, put all the prepared vegetables into a 'largish' mixing bowl pour on the olive oil mixture and stir until all vegetables are covered.
- Spread out onto a pre-heated baking tray and cook on the middle shelf of a pre-heated oven for about 25 - 35 minutes turning half way.
Nutrition Facts : Calories 231.7, Fat 9.7, SaturatedFat 1.4, Sodium 28.5, Carbohydrate 36.1, Fiber 9.8, Sugar 15.4, Protein 6.1
Tips:
- Use a variety of vegetables to create a colorful and flavorful dish. Some good options include zucchini, eggplant, bell peppers, tomatoes, and onions.
- Cut the vegetables into uniform pieces so that they cook evenly. Smaller pieces will cook faster than larger pieces, so adjust the cooking time accordingly.
- Toss the vegetables with olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
- Roast the vegetables at a high temperature (400 degrees Fahrenheit or higher) so that they get crispy on the outside and tender on the inside.
- Stir the vegetables occasionally during roasting to ensure that they cook evenly.
- Remove the vegetables from the oven when they are tender and slightly browned. They should still have a little bit of a bite to them.
- Serve the roasted vegetables immediately or store them in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Roasted Mediterranean vegetables are a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. They are also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that the whole family will enjoy.
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