Marvelous Mediterranean Vegetables Recipes

MARVELOUS MEDITERRANEAN VEGETABLES

Marvelous Mediterranean Vegetables image

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

Time 35m

Yield 9 servings.

Number Of Ingredients 11

Ingredients

3 large portobello mushrooms, sliced
1 each medium sweet red, orange and yellow peppers, sliced
1 medium zucchini, sliced
10 fresh asparagus spears, cut into 2-inch lengths
1 small onion, sliced and separated into rings
3/4 cup grape tomatoes
1/2 cup fresh sugar snap peas
1/2 cup fresh broccoli florets
1/2 cup pitted Greek olives
1 bottle (14 ounces) Greek vinaigrette
1/2 cup crumbled feta cheese

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, Fat 16g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 549mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

MARVELOUS MEDITERRANEAN VEGETABLES

Marvelous Mediterranean Vegetables image

Make and share this Marvelous Mediterranean Vegetables recipe from Food.com.

Provided by Lizzie Rodriquez

Categories Vegetable

Time 35m

Yield 9 serving(s)

Number Of Ingredients 13

Ingredients

3 large fresh portabella mushrooms
1 medium sweet red pepper
1 medium sweet orange pepper
1 medium yellow sweet pepper
1 medium zucchini
10 fresh asparagus spears, cut into 2-inch lengths
1 small onion, sliced and separated into rings
3/4 cup grape tomatoes
1/2 cup fresh sugar snap pea
1/2 cup fresh broccoli florets
1/2 cup pitted Greek olive
1 (14 ounce) bottle greek vinaigrette
1/2 cup crumbled feta cheese

Steps:

Slice the mushrooms, peppers and zucchini; place in a large resealable plastic bag. 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.
Drain vegetables and 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.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutrition Facts : Calories 67.1, Fat 3, SaturatedFat 1.4, Cholesterol 7.4, Sodium 157.8, Carbohydrate 8.4, Fiber 2.3, Sugar 3.1, Protein 3.5

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