Mediterranean Vegetable Bake Eggplant Zucchini And Tomatoes Recipes

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MEDITERRANEAN ROASTED VEGETABLES



Mediterranean Roasted Vegetables image

This recipe for Mediterranean Roasted Vegetables makes a vegetable casserole that is not only a tasty side dish but a healthy one as well. It's truly an easy recipe for summer vegetables.

Provided by Maria Vannelli RD

Categories     Side Dish

Time 55m

Number Of Ingredients 11

2 onions (sliced)
2 bell peppers (red, sliced ¼ inch thick)
4-5 garlic cloves (roughly chopped)
2 eggplants (Chinese, sliced 1/8 inch thick)
1 zucchini (green, sliced 1/8 inch thick)
1 summer squash (yellow, sliced 1/8 inch thick)
4-5 tomato (Roma, fresh, sliced 1/8 inch thick)
4-5 tablespoons olive oil (separated)
½ teaspoon oregano (dried)
4-5 sprigs thyme (fresh, rubbed with olive oil)
salt and pepper (to taste)

Steps:

  • Preheat the oven to 400°F.
  • Use a non-stick spray to coat the inside of a 9 by 13-inch large baking dish. Set aside.
  • In a large skillet, over medium heat, heat 2 tablespoons of olive oil.
  • Saute the sliced onions for about 3-5 minutes or until slightly softened.
  • Add the red bell peppers, saute another 3-5 minutes or until slightly softened.
  • Add the garlic and saute briefly for about 1 minute.
  • Place these sauteed vegetables in the baking dish.
  • Arrange the sliced eggplant, zucchini, summer squash and tomatoes in alternating layers in the baking dish.
  • Add the oregano, salt and pepper.
  • Drizzle the top with the remaining olive oil.
  • Place in the oven, uncovered, for 40-45 minutes or until the vegetables are golden brown in color.

Nutrition Facts : ServingSize 1 serving, Calories 265 kcal, Carbohydrate 31 g, Protein 6 g, Fat 15 g, SaturatedFat 2 g, Sodium 21 mg, Fiber 12 g, Sugar 18 g

SHEET PAN ROASTED VEGETABLES



Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories     Side Dish     Vegetables     Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

  • In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

ROASTED BABY EGGPLANT, TOMATO, AND ZUCCHINI



Roasted Baby Eggplant, Tomato, and Zucchini image

I made this up last night looking for something to do with a bag of beautiful baby eggplants I got. They were purple eggplants, but smallish. They were nice because they did not have a lot of seeds. I did not seed the tomatoes and they were just fine. This is ridiculously good. Way beyond the effort it takes to make it. Tastes nice warm or cool.

Provided by homecook626

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h20m

Yield 8

Number Of Ingredients 7

4 small purple eggplants, cut into 1 1/2-inch cubes
1 pinch salt and freshly ground pepper to taste
5 Roma (plum) tomatoes, or more to taste, cut into 1 1/2-inch cubes
2 zucchini, cut into 1 1/2-inch cubes
1 large yellow onion, cut into 1 1/2-inch cubes
5 cloves garlic, or more to taste, peeled
2 tablespoons olive oil, or to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Put eggplant cubes in a colander set over a bowl. Sprinkle salt liberally over the eggplant cubes; let sit to drain for 30 minutes.
  • Toss tomatoes, zucchini, onion, and garlic together in a bowl. Drizzle olive oil over the mixture and toss to coat; season with salt and pepper.
  • Rinse eggplant to remove salt and pat dry with paper towel; add to the tomato mixture and stir. Add olive oil as necessary to assure the eggplant cubes are coated. Spread the vegetable mixture onto the prepared baking sheet.
  • Roast in preheated oven until the vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 92.6 calories, Carbohydrate 14.6 g, Fat 3.9 g, Fiber 6.9 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 28.8 mg, Sugar 6.3 g

ROASTED EGGPLANT & ZUCCHINI {WITHOUT BREAD CRUMBS}



Roasted Eggplant & Zucchini {without Bread Crumbs} image

Roasted Eggplant and zucchini on a sheet pan with onions and garlic is a fragrant and warm side dish. Great to serve with seafood or chicken, no need to add bread crumbs or Parmesan cheese to enjoy this eggplant recipe.

Provided by Trisha Haas - Salty Side Dish

Categories     Side Dishes

Time 40m

Number Of Ingredients 16

1 onion (chopped)
2 tablespoons olive oil
1 tsp dried thyme
1 tablespoon minced garlic
1/2 tsp salt
1 pint grape tomatoes (quartered)
1 large eggplant (cut into 1/2" cubes)
1 tablespoon olive oil
1/2 tsp salt
1/4 th tsp pepper
3 large zucchini squash (cut into 1/2" slices and quartered)
1 tablespoon olive oil
1/2 tsp salt
1/4 th tsp pepper
1/4 cup chopped fresh basil
1 tablespoon lemon juice

Steps:

  • Add chopped onion, 2 tablespoons olive oil, dried thyme, and 1/2 teaspoon salt to a skillet.
  • Heat onion mixture over medium high heat, until onions are browned, about 10 minutes.
  • Remove onions from heat and add minced garlic. Mix onions and garlic together well.
  • Fold in quartered tomatoes and set skillet aside (off heat).
  • In a large mixing bowl, add pieces of zucchini, 1 tablespoon olive oil and 1/2 teaspoon salt in a bowl and mix well.
  • Spread zucchini over a baking sheet and broil on HIGH for 8-10minutes, flipping halfway through, until edges of zucchini begin to brown.
  • Repeat the process with eggplant. In a mixing bowl, add olive oil, salt and pepper and spread on sheet pan.
  • Broil for 7-10 minutes until eggplant begins to brown.
  • Once both vegetables are ready, add browned zucchini, brown and cooked eggplant, and tomato onion mixture to a shallow casserole dish or deep sheet pan and mix well to combine all together.
  • Sprinkle top of dish with fresh basil leaves and a squeeze of fresh lemon juice and mix once more before serving. Cooked croutons also make a great addition.

Nutrition Facts : ServingSize 1 g, Calories 113 kcal, Carbohydrate 12 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 442 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 6 g

TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN



Tomato Eggplant Zucchini Bake with Garlic and Parmesan image

Tomato Eggplant Zucchini Bake with Garlic and Parmesan. A gorgeous and easy way to use up extra summer veggies!

Provided by Erin Clarke / Well Plated

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 10

3 medium zucchini (about 1 1/2 pounds)
1 small/medium eggplant (about 3/4 pound-see notes if your eggplant is large)
1 pint cherry tomatoes (or grape tomatoes)
1 tablespoon extra-virgin olive oil
4 large cloves garlic (minced)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup freshly grated Parmesan cheese (divided (about 2 1/2 ounces))
1/4 cup chopped fresh basil (divided)
1/4 cup chopped fresh parsley (divided)

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
  • Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
  • Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

Nutrition Facts : ServingSize 1 (of 6), Calories 119 kcal, Carbohydrate 10 g, Protein 9 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 225 mg, Fiber 4 g, Sugar 3 g

MEDITERRANEAN VEGETABLE BAKE (EGGPLANT, ZUCCHINI AND TOMATOES)



Mediterranean Vegetable Bake (Eggplant, Zucchini and Tomatoes) image

Make and share this Mediterranean Vegetable Bake (Eggplant, Zucchini and Tomatoes) recipe from Food.com.

Provided by little_wing

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb eggplant, coarsely chopped
2 cups sliced zucchini
2 cups sliced mushrooms
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped fresh fennel (but recommended) (optional)
2 garlic cloves, minced
1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained
2 teaspoons dried basil
1 tablespoon tomato paste
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar

Steps:

  • Preheat oven to 350.
  • Arrange eggplant, zukes and mushrooms in 9" square baking dish.
  • Heat oil in small skillet over medium heat.
  • Add onion, fennel, and garlic.
  • Sautee 3-4 minutes until onion is tender.
  • Add tomatoes with juice, basil, tomato paste and Splenda.
  • Cook about 4 more minutes until sauce thickens.
  • Pour sauce over veggies.
  • Cover and bake 30 minute.

Nutrition Facts : Calories 66, Fat 1.9, SaturatedFat 0.3, Sodium 35.5, Carbohydrate 11.8, Fiber 4.4, Sugar 5.8, Protein 3

25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME



25+ Best zucchini recipes: Baked Zucchini Recipe with Parmesan and Thyme image

On my list of easy zucchini recipes above, you'll find sides, snacks, casseroles, and more! To get started, try this fan-favorite baked zucchini recipe with thyme and parmesan cheese! Serve these zucchini spears hot out of the oven, alongside some tzatziki for a tasty appetizer.

Provided by Suzy Karadsheh

Categories     Appetizer     Side Dish

Number Of Ingredients 8

3 to 4 zucchini, (trimmed and cut length-wise into quarters (sticks))
Extra virgin olive oil
1/2 cup grated Parmesan cheese
2 tsp fresh thyme leaves, (no stems)
1 tsp dried oregano
1/2 tsp sweet paprika
1/2 tsp black pepper
pinch kosher salt

Steps:

  • Preheat your oven to 350 degrees F.
  • Mix together the grated Parmesan, thyme, and spices in a medium bowl.
  • Prepare a large baking sheet that's topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil.
  • Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated.
  • Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn.
  • Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.

Nutrition Facts : Calories 66 kcal, Carbohydrate 4.8 g, Protein 5.4 g, Fat 3.3 g, SaturatedFat 1.8 g, Fiber 1.6 g, ServingSize 1 serving

EGGPLANT CASSEROLE (IKARIAN SOUFICO)



Eggplant Casserole (Ikarian Soufico) image

Provided by Diane Kochilas

Categories     Main Course

Time 2h

Number Of Ingredients 11

olive oil for frying or brushing
2 medium eggplants cut into 1/4-in/6-mm-thick rounds
salt
2 large green bell peppers/capsicums seeded and cut into 1-inch/2.5 cm strips
4 medium zucchini cut into 1/4-in/6-mm-thick rounds
3 large onions finely chopped
3 cloves garlic, finely chopped
2 large potatoes peeled and sliced into 1/4-in/6-mm-thick rounds
1/2 cup extra-virgin Greek olive oil
Pepper
3 large firm ripe tomatoes, grated

Steps:

  • In separate colanders, lightly salt the eggplant, peppers, and zucchini. Drain for 1 hour. Wipe dry without washing.
  • In a large frying pan, heat about 1/4 in/6 mm of olive oil over medium heat. Lightly cook the onions and garlic until wilted, about 6 to7 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
  • Replenish the oil in the frying pan if necessary. Add the potato slices and sauté lightly until their edges begin to color. Lightly sauté all the remaining vegetables separately and set aside to drain on paper towels.
  • Alternatively, if you don't want to fry, you can preheat the oven to 350F/170C, oil several baking sheets and spread each group of vegetables on individual sheets, brushing them with additional olive oil. Bake for about 15 - 20 minutes, turning once, to soften and color very lightly.
  • Next, layer the vegetables in a clay or ovenproof glass casserole: Pour about 1/4 cup/60 ml of olive oil into a large, wide pot or Dutch oven. Spoon two tablespoons of the grated tomato and then two tablespoons of the onion-garlic mixture over the bottom. Strew a layer of potatoes and sprinkle with a little salt, pepper and dried oregano. Next, add a little more tomato, onion-garlic, and a layer of eggplant. Press down lightly with the back of a large serving spoon. Sprinkle with a little salt, pepper and dried oregano, then strew a few of the cooked peppers on top. Then, layer the zucchini, and more of the tomato and onion- garlic-salt-pepper-oregano. Press down. Repeat the layering and pressing down, finishing with a layer of eggplant and some tomato-onion-garlic. Drizzle 1/4 cup of olive oil over the top.
  • Bake at 350F/170C for about 45 minutes to one hour, or until the vegetables are very soft and lightly caramelized. Remove, cool slightly and serve. Notes: You can make soufico in exactly the same way as a stovetop casserole, cooking over very low heat for about an hour.

Nutrition Facts : Calories 533 kcal, Carbohydrate 48 g, Protein 8 g, Fat 37 g, SaturatedFat 5 g, Sodium 31 mg, Fiber 12 g, Sugar 17 g, UnsaturatedFat 30 g, ServingSize 1 serving

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