Best 20 Mediterranean Vegetables Recipes

ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat oven to 425°F.
• Prepare a shallow roasting dish with nonstick cooking spray.
• Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
• Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
• Drizzle sauce over the mixed vegetables and toss to coat.
• Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

MEDITERRANEAN GRILLED VEGETABLES

Steps:

• Preheat an outdoor grill for high heat.
• Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
• Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
• Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.

MARVELOUS MEDITERRANEAN VEGETABLES

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.

MEDITERRANEAN ROASTED POTATOES AND VEGETABLES

Steps:

• Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
• Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
• Bake 10 minutes.
• Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
• Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
• Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
• Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
• Add basil ; toss again. Serve warm.

MEDITERRANEAN ROAST VEGETABLES

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.

MEDITERRANEAN VEGETABLES

Steps:

• Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a large bowl, combine the zucchini, eggplants, tomatoes, shallots, bell pepper, garlic, thyme, and parsley. Divide the vegetable mixture among the lengths of parchment, arranging on one half of each parchment heart near the crease. Drizzle the oil over the vegetables, and add salt and pepper. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist parchment twice, gently but firmly, to seal. Repeat.
• Place the packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 25 minutes or until fully puffed. Remove from the oven, and open the packet carefully. Transfer the vegetables to a serving plate, and spoon the cooking liquid over if desired.

SPINACH SALAD WITH GRILLED MEDITERRANEAN VEGETABLES

Steps:

• Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side.
• Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.

PARMA WRAPPED CHICKEN WITH MEDITERRANEAN VEGETABLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• MIx potatoes, zucchini, onion, bell peppers, and tomatoes into a large bowl; add garlic, thyme, and red pepper flakes. Toss vegetable mixture and season with salt and pepper. Pour olive oil over the vegetables and toss to coat; pour into a glass baking dish. and bake in preheated oven for 15 minutes.
• Roast vegetables in preheated oven until tender, about 15 minutes.
• Season chicken with salt and pepper. Wrap each breast with two slices of prosciutto and secure prosciutto in place with toothpicks; place atop he vegetables and continue baking until the chicken has firmed and is no longer pink in the center, about 30 minutes.
• Remove chicken from the baking dish to cool for 5 minutes. Divide the roasted vegetables among two dinner plates. Remove toothpicks from chicken; cut each piece of chicken into five diagonal slices. Fan the chicken out on top of the vegetables.

HERB-ROASTED MEDITERRANEAN VEGETABLES

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.

QUICK MEDITERRANEAN VEGETABLES

Steps:

• Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add carrots, bell peppers, and fennel; cook, stirring occasionally, until softened but still firm to the bite, 5 to 10 minutes. Season with Italian herbs, salt, and pepper.

MEDITERRANEAN CHICKPEAS (GARBANZO BEANS) WITH VEGETABLES

Steps:

• Heat oil in a large non-stick skillet over medium-high heat until hot.
• Add onion and garlic and saute for about 3 minute.
• Then add your basil and next 5 ingredients (the basil through the tomatoes).
• Bring to a boil and then reduce heat to medium. Cook for 5 more min stirring occasionally.
• Then stir in chickpeas and cook for 3 minute.
• Add zucchini. cover and cook for 3 min or until the zucchini is tender.
• Discard the bayleaves.
• Serve hot with rice. Sprinkle with cheese.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 400°F
• Spread the potatoes, zucchini, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
• Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
• Mix the olive oil and pesto together until well blended and spoon evenly over the chicken.
• Cover the tin with foil and cook for 40 minutes.
• Remove the foil from the tin.
• Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

MEDITERRANEAN ROASTED VEGETABLES WITH HERBS

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.

MEDITERRANEAN STYLE BEANS AND VEGETABLES (CROCK POT)

Steps:

• Put everything in a large crock pot and cook on low setting for 8 hours, or until beans and vegetables are as soft as you like.
• Remove bay leaves and serve.

PROVENCAL LAMB WITH MEDITERRANEAN VEGETABLES

Steps:

• Proven‧al Lamb With Mediterranean Vegetables Coarsely grind first 3 ingredients in blender or spice grinder. Transfer to small bowl. Mix in salt and pepper. Rub oil, then spice mixture over lamb. Place lamb on baking sheet; let sit 1 hour.
• Preheat oven to 425°F. Roast lamb until thermometer inserted into center of meat registers 130°F for medium-rare, about 25 minutes. Let sit 10 minutes. Cut lamb between ribs into chops. Place 2 chops on each plate. Spoon Mediterranean Vegetables alongside.

HEALTHY COUSCOUS WITH ROASTED MEDITERRANEAN VEGETABLES (WW)

Steps:

• Heat the oven to 350°F or 180°C.
• Put the olive oil and garlic in a roasting/ baking pan.
• Finely dice the red onion into small chunks and add to the pan. Stir and cook in the oven for 5 minutes.
• Meanwhile, finely dice the yellow bell pepper and zucchini. Add these to the pan, with the Cavenders seasoning. Stir, cover with aluminum foil and bake for a further 20 minutes.
• After 20 minutes, remove the foil and put the veggies back in the oven for a further 10 minutes until just starting to char around the edges.
• While the veggies finish cooking, make the couscous- heat the chicken broth in a jug or bowl, add the couscous and cover with the foil. Let sit until done.
• When cooked, fluff the couscous with a fork.
• Remove the veggies from the oven, add the couscous, stir and serve hot!

ROASTED MEDITERRANEAN VEGETABLES WITH GRAPEFRUIT GREMOLATA

Steps:

• Preheat oven to 475°F. Place first 5 ingredients in large bowl. Add drained artichoke hearts, 1/4 cup reserved artichoke liquid, and balsamic vinegar. Season with salt and pepper; toss well. Arrange vegetables in roasting pan. Roast until tender, stirring occasionally, about 30 minutes.
• Combine parsley, grapefruit peel, and garlic in medium bowl. Season gremolata to taste with salt and pepper. Transfer roasted vegetables to platter, sprinkle with gremolata, and serve.

JAN'S ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Pre-heat oven to 220c/400f or Gas mark 7.
• Mix together in a small dish the olive oil, balsamic vinegar, sugar, a squirt of tomato puree, a good grinding of black pepper the oregano and a small pinch of salt. (Sounds horrid - I haven't gone mad, trust me, it'll be nice)!
• Slice the courgettes into 1cm slices 4. De-seed and cut the peppers into 3cm chunks.
• Cut the onions into quarters.
• Cut the aubergine into rough 3 - 4cm chunks.
• Now, put all the prepared vegetables into a 'largish' mixing bowl pour on the olive oil mixture and stir until all vegetables are covered.
• Spread out onto a pre-heated baking tray and cook on the middle shelf of a pre-heated oven for about 25 - 35 minutes turning half way.

MEDITERRANEAN VEGETABLES IN A CREAMY WHITE WINE SAUCE

Steps:

• In a skillet over medium heat, warm up the olive oil.
• Add the green and red bell peppers, onion and garlic and cook, stirring, for 4 minutes.
• Add the zucchini and mushrooms and cook, still stirring, for a further 4 minutes.
• Add the dry white wine and simmer uncovered for 4 minutes. By the end of the 4 minutes, the wine should have reduced a little.
• Crumble in the chicken stock cube, stir it in and simmer for 2 minutes.
• Add the cream. Turn up the heat a little and simmer for 5 minutes, until the sauce has reduced and thickened.
• Serve over pasta, rice, baked potatoes, chicken or as a side dish.

CROCK POT MEDITERRANEAN BEEF POT ROAST AND VEGETABLES

Steps:

• In slow cooker, place potatoes, carrots and garlic. Rub beef roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW 10 to 11 hours or until beef and vegetables are tender.
• Remove pot roast; trim fat if necessary. Arrange pot roast and vegetables on serving platter. Cover and keep warm. Just before serving, carve port roast across the grain into thin slices.
• For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Cook and stir 1 minute or until thickened.
• Garnish beef and vegetables with parsley; serve with gravy.