MEDITERRANEAN VEGETABLES LIST RECIPES

Name: Mediterranean Vegetables
Total time: 30 min
Yield: 4
Ingredients: 2 small zucchini; 1 small Eggplant; 1 yellow Bell pepper; 1 Red Bell pepper; 3 tomatoes; 1 onion; 1 garlic; 4 tablespoons olive oil; salt; freshly ground peppers

MEDITERRANEAN VEGETABLES RECIPE | EAT SMARTER USA

Mediterranean Vegetables recipe | Eat Smarter USA image

The Mediterranean Vegetables recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 small zucchini
1 small Eggplant
1 yellow Bell pepper
1 Red Bell pepper
3 tomatoes
1 onion
1 garlic
4 tablespoons olive oil
salt
freshly ground peppers

Steps:

Trim, rinse and slice the zucchini. Rinse the eggplant and cut lengthwise into quarters and cut quarters crosswise into slices. Rinse the peppers, remove seeds and ribs and dice. Rinse the tomatoes and also cut into cubes.
Peel and dice the onion and garlic. Heat the olive oil in a pan. Saute the garlic, onion and pepper, stirring occasionally, for about 5 minutes over medium heat. Add the zucchini and eggplant and saute for another 5-7 minutes. Season with salt and pepper. Add the tomatoes and saute for 2-3 minutes.

MEDITERRANEAN VEGETABLES RECIPE | MARTHA STEWART

Mediterranean Vegetables Recipe | Martha Stewart image

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

Ingredients

1 medium zucchini, cut in half lengthwise and into 1/2-inch-thick half-moons
2 baby eggplants or 1 Japanese eggplant (about 6 ounces total), cut in half lengthwise and cut across into 1/2-inch thick half-moons
2 medium tomatoes, seeded and cut into 1/2-inch-thick wedges
4 medium shallots, peeled and cut in half lengthwise
1 red, yellow, or green bell pepper, seeds and ribs removed, cut into 1/2-inch strips
4 garlic cloves, thinly sliced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper

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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