Best 5 Herb Roasted Mediterranean Vegetables Recipes

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Get ready to tantalize your taste buds with the vibrant flavors of the Mediterranean in this delightful vegetarian dish. Whether you're a seasoned home cook or just starting out, our guide will lead you through the process of creating an unforgettable meal. From selecting the freshest vegetables to roasting them to perfection, we'll provide you with all the tips and tricks you need to create a stunning roasted Mediterranean vegetable dish that will impress even the most discerning palates. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to the sunny shores of the Mediterranean.

Here are our top 5 tried and tested 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

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

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES



Sheet Pan Roasted Mediterranean Vegetables image

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories     Side Dish     Vegetables     Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
  • Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

MEDITERRANEAN ROAST VEGETABLES



Mediterranean Roast Vegetables image

These wonderfully-flavored vegetables make a delicious companion to roasted meat. You can use whatever vegetables you prefer.

Provided by anonymous

Categories     Side Dish     Vegetables

Time 1h25m

Yield 4

Number Of Ingredients 10

6 large potatoes, diced
2 red bell peppers, diced
1 fennel bulb, diced
1 zucchini, diced
6 cloves garlic
6 tablespoons olive oil
2 teaspoons salt
2 teaspoons vegetable bouillon powder
¼ cup chopped fresh rosemary
½ cup balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.
  • Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.

Nutrition Facts : Calories 675.1 calories, Carbohydrate 112 g, Fat 21.3 g, Fiber 15.8 g, Protein 13.3 g, SaturatedFat 3 g, Sodium 1243.7 mg, Sugar 11.9 g

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

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.

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

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.

Tips:

  • Choose fresh, colorful vegetables: A variety of colors and textures will make your dish more visually appealing and nutritious.
  • Cut vegetables evenly: This will help them cook evenly.
  • Toss vegetables with olive oil, herbs, and spices: This will help them brown and develop flavor.
  • Roast vegetables at a high temperature: This will help them caramelize and get crispy.
  • Don't overcrowd the pan: Give the vegetables enough space so they can roast evenly.
  • Roast vegetables until they are tender: The cooking time will vary depending on the type of vegetable.
  • Serve vegetables immediately: They are best enjoyed hot out of the oven.

Conclusion:

Herb-roasted Mediterranean vegetables are a delicious, healthy, and easy-to-make side dish. They are perfect for any occasion, from a weeknight dinner to a special holiday meal. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends. So next time you are looking for a healthy and flavorful side dish, give herb-roasted Mediterranean vegetables a try. You won't be disappointed!

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