Best 5 Mediterranean Roasted Potatoes And Vegetables Recipes

MEDITERRANEAN POTATOES

Steps:

• Preheat your oven to 400°F (200°C). Prepare a large deep baking dish.
• In a medium bowl or a jar, mix together the freshly squeezed lemon juice, extra virgin olive oil, vegetable broth, sliced garlic, sea salt, black pepper, dried oregano, dried parsley, dried rosemary, and paprika powder. Stir until well combined. Set aside.
• Lay your potato wedges into the prepared baking dish the skin side down. Try not to overlap them too much.
• Pour the liquid over the potatoes, making sure to distribute the garlic evenly if you can.
• Cover with foil or a lid and cook covered for 40 mins.
• Raise the temperature to 425°F (220°C) and uncover the potatoes. There should still be a lot of liquid there, that's good, it's going to cook down into a thick sauce. Cook for another 30-40 minutes. Toss gently 2-3 times throughout so they crisp up on all sides and don't dry out.
• Toss again and serve immediately drizzled with the sauce that's left in the baking dish. Garnish with fresh herbs and lemon slices if desired.

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.

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.

MEDITERRANEAN ROASTED POTATOES AND VEGETABLES

Steps:

• Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
• Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
• Bake 10 minutes.
• Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
• Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
• Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
• Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
• Add basil ; toss again. Serve warm.

MEDITERRANEAN ROASTED RED POTATOES AND VEGGIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Layer Red Potato (3), Zucchini (1), yellow squash, Sweet Onion (1), Bell Pepper (1), Cherry Tomato (20), and Baby Bella Mushroom (1 cup) on two medium baking sheets.
• Mix Extra-Virgin Olive Oil (2 tablespoon), Garlic (3 clove), Italian Seasoning (2 teaspoon), Dried Thyme (1 teaspoon), Crushed Red Pepper Flakes (1/2 teaspoon), Sea Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) to small bowl.
• Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies on both baking sheets, use hands to toss and coat.
• Roast in the oven for 18-20 minutes or until all vegetables are cooked through, be sure to check the potatoes. Remove both pans and stir after 10 minutes of roasting.
• Serve as a side or toss in a power/grain bowl.