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Mediterranean Roasted Vegetables Shopping Tips
Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.
Mediterranean Roasted Vegetables Cooking Tips
Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.
Roasted Mediterranean vegetables recipeJessica Dady January 30, 2021 9:00 pm Credit: TI Media Limited
Nutrition per portion
Fresh vegetables served with couscous couldn't be a simpler side dish to make. Simply chop, and stick in the oven.
Roasted Mediterranean vegetables make a great accompaniment to meat, fish or even halloumi cheese, if you’re vegetarian. You can be adventurous and mix up the vegetables, dependent on what you have in the fridge. This recipe serves four people and will take around 1hr and 15 mins to prepare and cook. It’s great for the summer months and all of these delicious, seasonal vegetables are a healthy and filling accompaniment to your weeknight dinner. Serve with couscous and hummus.
Five delicious ways to serve up your roasted Mediterranean vegetables.
Try our tasty warmed flatbreads with spiced halloumi and roast vegetables for an easy midweek dinner idea.
Slice halloumi, brush lightly with a little harissa paste mixed with olive oil and cook in a hot griddle pan.
Then simply toss in with the roasted Mediterranean vegetables and serve with warmed flatbreads &ndash maybe a side of creamy tzatziki.
Rebecca Firkser/Eat This, Not That!
Grab your cast iron skillet, some beautiful, fresh tomatoes, and eggs to start making this Shakshuka. The traditional Middle Eastern and North African baked egg dish is best served with a side of whole-grain bread or pita for dunking.
Get our recipe for Shakshuka.
- 1 zucchini, sliced and quartered
- 3 carrots, peeled and cut into chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, chopped or sliced
- 1 yellow squash, sliced and quartered
- 2 cups of cherry tomatoes
- 3 Tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon za'atar or sumac
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 of a lemon, juiced
- Fresh parsley, mint, basil or dill, chopped
- Lemon slices for serving
Preheat the oven to 425 degrees F.
Cut all of your vegetables to your desired size making sure they are about the same size for even roasting and put them in a large mixing bowl.
In a small mixing bowl or mason jar combine the olive oil, garlic, thyme, oregano, za'atar or sumac, lemon juice and salt and pepper. Stir or shake to combine.
Toss the vegetables in the olive oil mixture.
On a baking sheet spread the vegetables out in an even layer. You don't want your vegetables to be crowded so you may want to use two baking sheets.
Roast the vegetables for about 30 to 35 minutes or until they are soft and just starting to show some char on the edges making sure to stir the vegetables at about the 15 minute mark.
Garnish with fresh herbs and serve warm.
Mediterranean Vegetables (Grilled or Roasted)
Grilling or roasting vegetables does something magical to them. It releases a natural sweetness and rich flavor that even green-hating kids can’t resist. I still remember “sneaking” more vegetables at a barbecue when I was little. They were so good that I thought it was a treat I shouldn’t be overindulging in! Fortunately, “treats” like these Mediterranean Vegetables are exactly what we should be eating more of.
This Mediterranean Vegetables recipe with photo was shared with us by Mizkan.
For easy preparation and cleanup, these Mediterranean Vegetables are cooked in foil packets. You can buy them or make your own. Simply lay one sheet of durable foil down, and top with a second sheet of the same size. Turn the edges upward and roll or crimp to seal the packet. The packet can carefully be placed on the grill, but in the oven, I prefer to put it on a baking sheet.
How to use Homemade Greek Seasoning
- rub on chicken before baking or grilling
- coat potatoes with a bit of oil and seasoning before roasting
- make a quick vinaigrette with olive oil, red wine vinegar and the seasoning for salads
- mix it with a bit of greek yogurt and use as a marinade for meat
- mix it with sour cream for a quick dip
- brush pita bread triangles with oil and sprinkle with seasoning before baking crisp and serving with tzatziki sauce
- Marinate veggies for the best Mediterranean Roasted Vegetables (my favourite)
I make Mediterranean Roasted Vegetables about once every two weeks. It&rsquos my favourite way to get extra veggies in and it&rsquos so, so good! A mixture of peppers, onions, tomatoes, zucchini, and mushrooms marinate in Homemade Greek Seasoning, obviously! There are a few other ingredients in there, but the spices are the real winner! I like to let the veggies marinate overnight to bring out the maximum flavour.
These are the best roasted vegetables?
We think so! What makes the best roasted vegetables? A colorful mix of vegetables, the perfect seasoning blend, and the right roasting timing and temperature. Of course, you can use any veggies you like. Here’s what we chose for this recipe and why:
- Cauliflower & broccoli: Cauliflower roasts up tender and perfectly caramelized. Add a little broccoli for color, but since it can be a little bitter when roasted don’t add too much.
- Sweet potato: Sweet potatoes bring a tender sweetness to the pan and a bright orange color.
- Red & yellow peppers: Peppers have a beautifully sweet flavor when roasted, and they don’t take too long to roast.
- Red onion: Red onion brings sweetness and rounds out the rainbow with a purple color.
- Seasoning blend: Our best seasoning blend is simple: garlic powder and Old Bay seasoning! It adds the perfect savory blend to the mix.
Even better, the mix of vegetables we chose take only 30 minutes to roast! You don’t even need to stir. Let’s move on to how to roast them…
- To prepare your vegetables:
- Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
- Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
- To cook and serve your vegetables:
Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
- Jamie's top tips:
- If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
- Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking.
Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat .
Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large mixing bowl.
Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine.
Season generously with salt and black pepper, to taste.
Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd.
Use two large baking sheets, if necessary.
Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color.
Remove from oven and serve immediately.
What are your favorite vegetables to roast?
Share your thoughts and comments with us.
|1 large or 2 small||aubergines, halved lengthways and cut into slices about 1.5cm (⅝in) thick|
|350g (12oz)||peeled butternut squash, cut into 2cm (¾in) cubes|
|2||medium courgettes, halved lengthways and cut into slices about 1cm (½in) thick|
|2||large red peppers, deseeded and cut into 4cm (1½in) chunks|
|4 tbsp||olive oil|
|salt and freshly ground black pepper|
|For the dressing:|
|2 tbsp||balsamic vinegar|
|4 tbsp||olive oil|
|1 tsp||caster sugar|
|1 rounded tsp||grainy mustard|
|1||banana shallot, finely diced|
|1||garlic clove, crushed|
|2 tbsp||chopped mint|
|2 tbsp||chopped basil|
|100g (4oz)||feta cheese, crumbled (optional)|
1. Preheat the oven to 220°C/200°C fan/Gas 7 and line two large baking sheets with baking paper (see tip).
2. Place the vegetables in a large bowl, then add the olive oil, season with salt and pepper and toss until coated. Arrange in a single layer on the lined baking sheets.
3. Roast in the oven for 30–40 minutes until golden and a little charred, turning them halfway through if needed. The vegetables will be all be cooked when the squash is tender. Leave to cool on the baking sheets.
4. Place all of the dressing ingredients in a jug, then mix well and season with salt and pepper.
5. Put the roasted vegetables on a serving platter or in a bowl, pour over the dressing and check the seasoning. Scatter with the chopped herbs and the feta (if using).
Prepare ahead: The vegetables and herbs can be prepared (sliced and chopped) up to 2 hours in advance. The dressing can be made up to a day ahead.
Mary's Classic Tip: The vegetables will fill two large baking sheets, so you will need to use two oven shelves. Make sure they are both positioned in the upper levels of the oven, so the vegetables all cook at roughly the same rate. Turn halfway if needed.