MARVELOUS MEDITERRANEAN VEGETABLES RECIPE: HOW TO MAKE IT
With so many barbecues in the summer, I created this simple, tasty dish to complement any entree. I like to prepare it earlier in the day and let it marinate, then I just throw it on the grill.—Cathy Godberson, Oakville, Ontario
Provided by Taste of Home
Categories Side Dishes
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes., Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese.
Nutrition Facts : Calories 196 calories, FatContent 16g fat (3g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 549mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
MEDITERRANEAN VEGETABLES RECIPE | MARTHA STEWART
You can add or substitute your favorite vegetables to this easy-to-make baked-in-parchment dish. Carefully untwist parchment to check doneness; some vegetables may take longer to cook.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a large bowl, combine the zucchini, eggplants, tomatoes, shallots, bell pepper, garlic, thyme, and parsley. Divide the vegetable mixture among the lengths of parchment, arranging on one half of each parchment heart near the crease. Drizzle the oil over the vegetables, and add salt and pepper. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist parchment twice, gently but firmly, to seal. Repeat.
- Place the packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 25 minutes or until fully puffed. Remove from the oven, and open the packet carefully. Transfer the vegetables to a serving plate, and spoon the cooking liquid over if desired.
Nutrition Facts : Calories 107 g, FatContent 7 g, FiberContent 1 g, ProteinContent 2 g, SodiumContent 726 g
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