Best 3 Mediterranean Vegetable Medley Recipes
Embark on a culinary journey to the heart of the Mediterranean with our collection of vibrant and flavorful vegetable medley recipes. From the sun-kissed shores of Greece to the vibrant markets of Morocco, these delectable dishes capture the essence of the region's rich culinary heritage. Savor the freshness of crisp bell peppers, juicy tomatoes, aromatic herbs, and luscious eggplant, all lovingly combined to create a symphony of flavors that will tantalize your taste buds. Whether you prefer the classic simplicity of a Greek-style medley or the tantalizing spice of a Moroccan tagine, these recipes offer something for every palate. So gather your ingredients, fire up your stove, and let the Mediterranean sun infuse your kitchen with the warmth and vibrancy of these exceptional vegetable medleys.
**Recipes included:**
* **Greek-Style Vegetable Medley:** This classic recipe showcases the vibrant flavors of the Mediterranean. Fresh bell peppers, tomatoes, onions, and zucchini are sautéed in olive oil and seasoned with oregano, thyme, and feta cheese.
* **Moroccan Vegetable Tagine:** Experience the aromatic spices of Morocco with this flavorful tagine. A medley of vegetables, including carrots, potatoes, and green beans, is simmered in a rich tomato-based sauce infused with cumin, coriander, and paprika.
* **Italian Vegetable Skillet:** This hearty skillet dish is a celebration of Italian rustic cooking. Eggplant, zucchini, bell peppers, and tomatoes are seared until tender and tossed with fresh basil, garlic, and Parmesan cheese.
* **Provencal Vegetable Ratatouille:** Indulge in the sun-soaked flavors of Provence with this classic ratatouille. Layers of thinly sliced eggplant, zucchini, tomatoes, and bell peppers are simmered in a fragrant tomato sauce and finished with fresh herbs.
* **Spanish Vegetable Paella:** This vibrant paella brings the taste of Spain to your table. Rice is cooked in a flavorful broth with an array of vegetables, including bell peppers, tomatoes, green beans, and artichoke hearts, all topped with succulent shrimp and mussels.
MEDITERRANEAN VEGETABLE MEDLEY
Fresh vegetables complement the flavors of the Mediterranean in this special salad that will be a perfect side dish for casual entertaining.
Provided by Timothy H.
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place water in 4-quart saucepan. Cover; cook over medium-high heat until water comes to a boil (2 to 3 minutes). Add green beans. Cover; continue cooking until beans are crisply tender (4 to 6 minutes). Drain.
- Add butter, oil and olives to green beans. Cook, stirring occasionally, 3 minutes. Add tomatoes, oregano, salt and pepper. Cook, stirring occasionally, 1 minute. Top with feta cheese, if desired. Serve immediately.
- You can substitute 1 teaspoon dried oregano leaves if you do not have fresh.
Nutrition Facts : Calories 113.9, Fat 7.7, SaturatedFat 3.6, Cholesterol 16, Sodium 279.8, Carbohydrate 9.8, Fiber 4.5, Sugar 2.4, Protein 3.7
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.
Tips:
- Use fresh vegetables: Fresh vegetables have the best flavor and texture, so try to use them whenever possible.
- Cut vegetables evenly: This will help them cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of roast and won't get as caramelized.
- Roast the vegetables at a high temperature: This will help them caramelize and get crispy.
- Season the vegetables well: Use a variety of herbs and spices to flavor the vegetables.
- Serve the vegetables hot: Roasted vegetables are best served hot, so try to serve them right out of the oven.
Conclusion:
This Mediterranean Vegetable Medley is a delicious and healthy side dish that can be enjoyed by people of all ages. It is made with fresh vegetables that are roasted until tender and caramelized. The vegetables are then tossed with a simple vinaigrette dressing. This dish is perfect for a summer barbecue or a weeknight dinner. It is also a great way to get your daily dose of fruits and vegetables.
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