Herb Roasted Mediterranean Vegetables Recipes

HERB-ROASTED MEDITERRANEAN VEGETABLES

Herb-Roasted Mediterranean Vegetables image

Roasting veggies is a great way to draw out their sweet sides-and oh, how sweet this side is! Parmesan and Italian dressing take this dish over the top.

Provided by My Food and Family

Categories Home

Time 55m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

8 cups assorted cut-up vegetables (cubed eggplant and zucchini; halved carrots; onion and bell pepper wedges)
1/4 cup olive oil
2 cloves garlic, minced
2 tsp. dried rosemary leaves
1 tsp. salt
1/2 cup POLLY-O Shredded Parmesan Cheese

Steps:

Preheat oven to 375°F. Toss vegetables with oil, garlic, rosemary and salt. Place in 15x10x1-inch baking pan.
Bake 40 minutes or until vegetables are crisp-tender, stirring occasionally.
Sprinkle with cheese.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

HERB-ROASTED VEGETABLES

Herb-Roasted Vegetables image

Make and share this Herb-Roasted Vegetables recipe from Food.com.

Provided by momstar

Categories Vegetable

Time 28m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (24 ounce) package california-blend frozen vegetables
3 -4 tablespoons olive oil
3/4 teaspoon garlic salt
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

Place vegetables in a single layer in an ungreased cookie sheet.
Combine the remaining ingredients: drizzle over vegetables and toss to coat.
Bake, uncovered, at 425 degrees for 20-23 minutes or until tender, stirring occasionally.
Note: I usually end up cooking for a bit longer to suit or tastes.

MEDITERRANEAN ROASTED VEGETABLES WITH HERBS

Mediterranean Roasted Vegetables with Herbs image

A great way to enjoy vegetables when herbs are going crazy in the garden! I think this dish goes especially well with lamb.

Provided by PalatablePastime

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 eggplant, cut into 1 inch wide fingers
3 zucchini, cut into 1/2 inch wide slices
3 onions, cut into wedges
3 carrots, cut into 1 inch pieces
6 sun-dried tomatoes, chopped
3 summer squash, cut into chunks
1 red bell pepper, cored,seeded,and cut into chunks
1 celery rib, coarsely chopped
1 cup fresh green beans, trimmed and chopped
1/3 cup oil cured pitted black olives
1/2 cup fresh basil leaf
1/3 cup fresh marjoram leaves
3 -4 sprigs fresh rosemary
3 -4 sprigs fresh thyme
3 tablespoons olive oil
salt
fresh ground black pepper
5 cloves garlic, sliced
3 cups grape tomatoes, pierced with a toothpick

Steps:

Preheat oven to 450 degrees.
Toss together the eggplant, zucchini, onions, carrots, sun-dried tomatoes, squash, bell pepper, celery, green beans, olives, basil, marjoram, rosemary, thyme, and 1 1/2 tablespoons of olive oil in a large mixing bowl.
Spread remaining 1 1/2 tablespoons of oil in shallow roasting pan or large baking sheet and place vegetables on top, spreading out; season with salt and black pepper to taste.
Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
Top with garlic and grape tomatoes and cook another 15-20 minutes or until vegetables are tender, still stirring once in awhile; cooking time may vary depending on size of vegetable pieces so check your vegetables towards the end of cooking.

HERB-ROASTED MEDITERRANEAN VEGETABLES

Herb-Roasted Mediterranean Vegetables image

This is one of my favorites from "Culinary Journey to the Mediterranean." It is very easy to make and open to adaptation. Don't skip the fresh Parmesan cheese... it makes the dish! Eggplant, baby carrots, red onion or shallots, and zucchini are my personal favorites for this.

Provided by heidi

Categories Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

8 cups vegetables, cut in pieces (such as cubed eggplant, zucchini and onion, baby potatoes, halved carrots, cut up peppers, parsnips,)
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 teaspoons dried rosemary leaves
1 teaspoon salt
1 tablespoon sugar
1/2 cup shredded parmesan cheese (more is better!)

Steps:

Toss vegetables with oil, garlic, rosemary, salt and sugar. Place in 13x9x2 inch baking pan. Add a little water (about 1/4 cup).
Bake at 375 degrees F for 20 minutes. Stir and cover with aluminum foil. Bake another 20 minutes or until tender. Drain of any extra liquid before storing.
Sprinkle with cheese.

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