VEGGIE MEDITERRANEAN RECIPES RECIPES
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.
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.
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MEDITERRANEAN VEGETABLE RICE | JAMIE OLIVER RICE RECIPES
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 522 calories per serving
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 522 calories per serving
- Preheat the grill to high.
- Tip the rice into a 25cm x 35cm roasting tray (or use a large round shallow ovenproof pan or tray, like I’ve done here, if you have one), pour over 650ml of boiling salted water and cook over a medium heat for 12 minutes, stirring occasionally, then turn off the heat.
- Meanwhile, peel the red onion, then very finely slice with the courgette, or use a mandolin (use the guard!). Finely slice the tomatoes into rounds.
- Randomly bomb the pesto over the rice, then start layering up your veg: cover the rice with rounds of onion, then move on to a layer of courgettes, overlapping them as you go, followed by a layer of tomatoes. Repeat, moving slightly nearer the middle each time until you’ve covered the whole surface (use the picture to help you out – it might look a bit fiddly, but it’s child’s play to make).
- Drizzle with 2 tablespoons of olive oil and sprinkle with black pepper, then place under the grill on the middle shelf for 25 minutes, or until beautifully gratinated.
- Meanwhile, for the tapenade, destone and very finely chop the olives, then mix with ½ a tablespoon each of vinegar and extra virgin olive oil.
- To serve, pick over the basil leaves, dot over the olive tapenade and delicately tear over the mozzarella.
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