Mediterranean Vegetable Bake Eggplant Zucchini And Tomatoes Recipes

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SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

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



Sheet Pan Roasted Mediterranean Vegetables image

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

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

MEDITERRANEAN VEGETABLE BAKE (EGGPLANT, ZUCCHINI AND TOMATOES)

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



Mediterranean Vegetable Bake (Eggplant, Zucchini and Tomatoes) image

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

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

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