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
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 VEGGIE SAUTE (FRANCE)
Make and share this Mediterranean Veggie Saute (France) recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil then add onion, garlic, red pepper, peas & zucchini, cooking & stirring frequently over low heat until veggies start to have a golden color, about 5 minutes.
- Add wine & continue cooking over low heat until wine has evaporated, about 5 minutes.
- Add cream, salt & pepper & stir for 1 minute more.
Nutrition Facts : Calories 206.4, Fat 16.3, SaturatedFat 6.8, Cholesterol 33.2, Sodium 57.2, Carbohydrate 8.8, Fiber 1.9, Sugar 4.3, Protein 2.5
MEDITERRANEAN VEGGIE WRAPS
Tasty veggie wraps with a taste of feta and topped with low fat pesto. from Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400f degrees.
- In a large nonstick frypan, heat oil over medium high heat.
- Saute onion and peppers 3 minutes.
- Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes more.
- Add tomato, salt and pepper.
- Simmer 5 minutes or until thickened and veggies are tender.
- Cool slightly.
- Spoon filling onto centre of tortillas, dividing evenly.
- Sprinkle each with about 1 tablespoon of the feta.
- Wrap up, secure with wooden picks, and place on a baking sheet.
- Bake for 10 minutes or until crisp and heated through.
- To serve, cut each wrap in half and top with 1 teaspoon pesto.
- Low fat pesto:.
- to prepare a small quantity of low fat pesto for this recipe, combine in a small food processor until well blended: 2 tablespoons each, veggie oil (becel) and chopped fresh basil, 1 tablespoon 40% less fat grated parmesan cheese, 2 teaspoons pine nuts and 1 clove garlic, smashed.
Nutrition Facts : Calories 78.6, Fat 4.7, SaturatedFat 2.4, Cholesterol 12.6, Sodium 260.1, Carbohydrate 7, Fiber 2.1, Sugar 3.6, Protein 3.2
MARVELOUS MEDITERRANEAN VEGETABLES
With so many barbecues in the summer, I created this simple, tasty dish to complement any entree. I like to prepare it earlier in the day and let it marinate, then I just throw it on the grill.-Cathy Godberson, Oakville, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 196 calories, Fat 16g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 549mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
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