Mediterranean Vegetable Bake Recipes

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MEDITERRANEAN VEGETABLE BAKE



Mediterranean Vegetable Bake image

Make and share this Mediterranean Vegetable Bake recipe from Food.com.

Provided by carolinafan

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tomatoes, sliced
1 small red onion, sliced
1 medium zucchini, sliced
1 small eggplant, sliced
1 large portabella mushroom, sliced
2 garlic cloves, finely chopped
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
2/3 cup dry white wine
salt and black pepper

Steps:

  • Preheat oven to 350. Grease bottom of oval casserole or 13x9-inch baking dish.
  • Arrange slices of vegetables in rows, alternating different types and overlapping slices in part to make attractive arrangement.
  • Sprinkle garlic evenly over top.
  • Mix olive oil with rosemary in small bowl; spread over top.
  • Pour wine over vegetables; season with salt and pepper.
  • Loosely cover with foil. Bake 20 minutes. Uncover and bake an additional 10 to 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 126.2, Fat 7.1, SaturatedFat 1, Sodium 10, Carbohydrate 10.9, Fiber 4.4, Sugar 4.8, Protein 2.2

ROASTED MEDITERRANEAN VEGETABLES



Roasted Mediterranean Vegetables image

A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)

Provided by Starrynews

Categories     Low Protein

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

12 ounces potatoes, cut into 1 1/2-inch chunks
1 small eggplant, sliced and quartered
2 bell peppers, chopped into 1-inch squares
1 cup red onion, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon chives
4 garlic cloves, minced
salt and pepper, to taste

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.

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