ROASTED MEDITERRANEAN VEGETABLES WITH BALSAMIC RECIPES

Name: Roasted Mediterranean Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 12 ounces potatoes, cut into 1 1/2-inch chunks; 1 small eggplant, sliced and quartered; 2 bell peppers, chopped into 1-inch squares; 1 cup red onion, sliced; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1/2 teaspoon basil; 1/2 teaspoon oregano; 1/2 teaspoon chives; 4 garlic cloves, minced; salt and pepper, to taste

ROASTED MEDITERRANEAN VEGETABLES RECIPE - FOOD.COM

Roasted Mediterranean Vegetables Recipe - Food.com image

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 :)

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces potatoes, cut into 1 1/2-inch chunks
1 small eggplant, sliced and quartered
2 bell peppers, chopped into 1-inch squares
1 cup red onion, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon chives
4 garlic cloves, minced
salt and pepper, to taste

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.

Nutrition Facts : Calories 197.6, FatContent 7.2, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 13.7, CarbohydrateContent 31.6, FiberContent 8.3, SugarContent 8.2, ProteinContent 4.3

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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