MEDITERRANEAN ROASTED VEGETABLES RECIPES

Name: Roasted Mediterranean Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 1 medium (about 14 ounces or 400g) eggplant, peeled and cut into 2-inch chunks; 1 red bell pepper, cut into 2-inch pieces; 1 yellow or orange bell pepper, cut into 2-inch pieces; 8 ounces (230g) small zucchini, cut into 2-inch pieces; 12 ounces (340g) cherry tomatoes, halved if larger than 2 inches in diameter; 1 red onion, sliced; 2 garlic cloves, grated on a microplane or finely chopped; 1½ tsp kosher salt; ½ tsp crushed red pepper flakes; ½ cup (120ml) extra-virgin olive oil; 1 to 2 teaspoons (5 to 10ml) balsamic vinegar

ROASTED MEDITERRANEAN VEGETABLES RECIPE - PUREWOW

Roasted Mediterranean Vegetables Recipe - PureWow image

There’s absolutely nothing wrong with roasted broccoli…except that it’s a bit of a snooze-fest after the fifth or sixth time. Give your side dish game a little variety with this recipe for roasted Mediterranean vegetables from Karen Tedesco’s cookbook, Family Style: Shared...

Provided by PureWow Editors

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 medium (about 14 ounces or 400g) eggplant, peeled and cut into 2-inch chunks
1 red bell pepper, cut into 2-inch pieces
1 yellow or orange bell pepper, cut into 2-inch pieces
8 ounces (230g) small zucchini, cut into 2-inch pieces
12 ounces (340g) cherry tomatoes, halved if larger than 2 inches in diameter
1 red onion, sliced
2 garlic cloves, grated on a microplane or finely chopped
1½ tsp kosher salt
½ tsp crushed red pepper flakes
½ cup (120ml) extra-virgin olive oil
1 to 2 teaspoons (5 to 10ml) balsamic vinegar

Steps:

1. Preheat the oven to 425?F and line a baking sheet with parchment paper. 2. In a large bowl, combine the eggplant, red and yellow bell peppers, zucchini, tomatoes, onion and garlic, then add the salt, crushed red pepper and olive oil. Toss with your hands to coat everything evenly. 3. Transfer the vegetables to the baking sheet, and spread them out in an even layer. Roast until the eggplant is soft and golden brown and the tomatoes are bursting with juice, 25 to 30 minutes. 4. Drizzle with the balsamic vinegar before serving.

Nutrition Facts : Calories 203 calories, CarbohydrateContent 9 grams carbohydrate, FatContent 19 grams fat, ProteinContent 2 grams protein, SugarContent 5 grams sugar

MEDITERRANEAN SUMMER ROASTED VEGETABLES RECIPE | DELICIOUS ...

Mediterranean summer roasted vegetables recipe | delicious ... image

Enjoy flavours of the Mediterranean with this one-pan vegetarian recipe – serve as a light dinner or a side dish. If you love full-of-sunshine recipes, like this, take a look at lots more of our Mediterranean recipes.

Provided by delicious. magazine

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 onion, chopped through the root into thin wedges
2 garlic cloves, finely chopped
2 aubergines, cut into 2cm pieces
500g courgettes, cut into 1cm slices
3 red peppers, cut into 2cm pieces
400g cherry tomatoes
5 tbsp olive oil
2 x 400g tins cannellini beans, drained and rinsed
120g rindless goat’s cheese, roughly crumbled
1 tbsp balsamic vinegar
To serve
Crusty bread and a handful fresh basil leaves (optional)

Steps:

Heat the oven to 200°C/180°C fan/gas 6. Put the onion, garlic, aubergines, courgettes, red peppers and tomatoes into 2 large roasting dishes. Drizzle over 4 tbsp oil, season with salt and pepper, then toss to coat. Roast for 40 minutes.
Stir the cannellini beans into the roasted veg, then roast for 5 minutes more. Scatter the crumbled goat’s cheese over the top, then drizzle over the remaining 1 tbsp olive oil and the balsamic vinegar at the table. Sprinkle with the fresh basil leaves, then serve with hunks of good quality crusty bread.

Nutrition Facts : Calories 498kcals, FatContent 24.6g (7.9g saturated), ProteinContent 21.7g, CarbohydrateContent 37.8g (16.2g sugars), FiberContent 19.2g

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