When it comes to Mediterranean style food – I’m all in! I especially enjoy Mediterranean style salads and vegetables. Whether it’s a main dish or a meatless dish, I’m always up for it. My favorite is Greek, and we usually visit there almost weekly! 🙂 This delicious side dish includes eggplant, both yellow and zucchini squashes, Roma tomatoes, green beans, broccoli, cauliflower and several colors of bell peppers. It’s seasoned with fresh herbs and then drizzled with olive oil and white balsamic vinegar before roasting. The end product is really tasty–not to mention that it’s a great side dish for any entree.
I made a huge batch of these vegetables for me to eat with steak or chicken for lunches last summer. So while this recipe will feed a crowd, you may find halving or quartering the recipe is better for your family. My seasonings are approximations based on our preferences. I actually used a quarter cup of every fresh herb (less for dried herbs) for each pan. The veggies reheated wonderfully and I got my vegetable fix every day. 🙂
Roasting vegetables in the oven draws out the flavors of the vegetables. Adding oil and vinegar adds just enough moisture and flavor to coat them and protect the vegetables from drying out from prolonged heat. This is a great sheet-pan style dish to take to potlucks since it serves a crowd. We like to serve it with pasta and other main dishes like fish or chicken.
Roasted Mediterranean Vegetables is healthy, low calorie, vegan and gluten free.
Roasted Mediterranean Vegetables are a delicious way to eat and enjoy your veggies. 🙂
This recipe incorporates a wide variety of vegetables as well as seasonings.
I used fresh rosemary, oregano, thyme, basil and marjoram to season the vegetables. The combination was so scrumptious.
The recipes makes enough for a crowd. Cut it down if you want to make it for family dinners.
Here’s what I did.
I used these ingredients.
Slice and cut up vegetables. Toss the red onion over top of the rest of the vegetables.
Sprinkle with salt and pepper, then add minced herbs.
Drizzle balsamic vinegar over top.
Spray lightly with olive oil.
Try to get good coverage of the oil and vinegar over the vegetables. It’s better to use a spray so that all of the herbs don’t wash off the vegetables.
Bake at 400 degrees for about one hour, or until veggies test done with a fork.
If desired, transfer vegetables to a serving platter.
I served Roasted Mediterranean Vegetables with Steak and Grilled Peaches.
The pairing of oil and vinegar with all the fresh herbs made these vegetables taste delicious.You can also use less salt if you flavor the veggies well with herbs.
Anytime there’s Mediterranean-style food, I’m all in!
Here’s the recipe.
ROASTED MEDITERRANEAN VEGETABLES
(My own concoction)
Roasted Mediterranean Vegetables
Teresa Ambra
Roasted Mediterranean Vegetables is an outstanding way to enjoy Mediterranean-style food. Fresh vegetables are roasted with several different herbs and drizzled with olive oil and balsamic vinegar before cooking. The outcome is a wonderfully satisfying, healthy, very low calorie, gluten free, vegan side dish that’s terrific for just about any entree. Excellent recipe for serving a crowd.
Prep Time 30 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr30 minutesmins
Course Side Dish, Vegetable
Cuisine Mediterranean
Servings 24
Calories 68kcal
2 18×26″ cookie sheet pans (less if you halve or quarter the recipe)
1 sharp knife
1 large cutting board
measuring spoons
measuring cups
1lb.whole green beanswashed and ends trimmed
2largeeggplantspeeled and chunked, or sliced about one-inch thick
3smallzucchinisliced about one-inch thick, or chunked
3smallyellow squashsliced about one-inch thick, or chunked
1red onioncut in strips
1mediumred bell pepperseeded and cut in one-inch pieces
1mediumorange bell pepperseeded and cut in one-inch pieces
1medium green bell pepperseeded and cut in one-inch pieces
1mediumyellow bell pepperseeded and cut in one-inch pieces
1headbroccolicut in florets
1headcauliflowercut in florets
2lbs.Roma tomatoeswedged or quartered
2tbsp.fresh rosemaryminced
2tbsp.fresh oreganominced
2tbsp.fresh basilminced
2tbsp.fresh thymeminced
2tbsp.fresh marjoramminced, or 2 tsp. dried marjoram
2tsp.sea salt
1tsp.ground black pepper
2tbsp.olive oil
2tbsp..white balsamic vinegar(or use regular balsamic vinegar if you can’t find it)
Line two 18×26” cookie sheet pans with parchment paper.
Wash vegetables and cut as directed above.
Place vegetables evenly between the two large cookie sheet pans.
Sprinkle each pan evenly with seasonings.
Drizzle one tablespoon olive oil and one tablespoon white balsamic vinegar over top of the vegetables in each cookie sheet pan.
Roast vegetables at 400° for approximately 60 minutes or until veggies test done with a fork and are tender.
Transfer to serving platter.
Serve.
Yield: 12 servings for each pan or 24 servings total.
NOTE: The seasoning amounts are a guide only. If you want to use more of each that will work fine too. I used about ¼ cup each of fresh herbs for each pan.
Teresa Ambra
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