Roasted Vegetables With Garlic And Herbs Recipes

PAULA WOLFERT'S ROASTED VEGETABLES WITH GARLIC AND HERBS

Paula Wolfert's Roasted Vegetables With Garlic and Herbs image

This recipe came to The Times in 1991 by way of Paula Wolfert, the prolific Mediterranean cookbook author and James Beard Award winner. It is a simple treatment she obtained from a woman in Corfu, an island off the coast of Greece in the Ionian Sea. It makes the best of a medley of vegetables - and the recipe can be varied according to what is on hand. "The combination of intense, good flavors - charred tomatoes, Greek olive oil and the herb accents of parsley, dill and mint - is wonderful, she says. Imported feta cheese (this roasted version would be lovely), oily black olives and crusty bread are the best accompaniments. Oh, and wine.

Provided by Moira Hodgson

Categories dinner, lunch, main course, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds ripe tomatoes, peeled, cored, sliced thin, sprinkled with a pinch of sugar
1 1/2 pounds medium boiling potatoes, pared, each cut into six wedges
1 pound medium red or yellow onions, each cut into six wedges
1 pound zucchini, trimmed, rinsed, cut into one-and-a-fourth-inch chunks
2 ribs celery, trimmed, stringed, and cut into one-and-one-fourth-inch chunks
2 teaspoons fine chopped garlic
2 teaspoons fine salt
1/2 teaspoon fine ground pepper
1/3 cup fine chopped parsley
1 1/2 tablespoons chopped dill
1 teaspoon chopped fresh mint or marjoram
1/4 cup fruity extra-virgin olive oil

Steps:

Set an oven rack in the upper middle position. Preheat the oven to 400 degrees. Oil a large baking dish (such as a 13-by-11-by-2-inch lasagna pan).
Spread half the tomatoes on the bottom of the dish. Scatter the potatoes, onions, zucchini and celery on top. Lay the remaining tomatoes over the vegetables. Sprinkle with the garlic, salt, pepper and herbs and drizzle with oil. Bake the dishes for 30 minutes. Remove it from the oven; stir carefully to redistribute the vegetables, then bake for another 30 to 40 minutes without disturbing. Serve hot or lukewarm.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 810 milligrams, Sugar 9 grams

ROAST WITH ROOT VEGETABLES AND HERBS

Roast with Root Vegetables and Herbs image

Provided by Michael Symon : Food Network

Categories main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 12

Ingredients

One 3-pound roast (I'm using flat of brisket)
1 tablespoon mustard (I'm using Dijon)
2 tablespoons chopped fresh sturdy herb (I'm using rosemary)
Salt and pepper
1 pound carrots, cut into large chunks
1 pound potatoes, quartered (I'm using Idaho)
1 pound onions, quartered (I'm using red)
6 cloves garlic
Olive or other oil, for tossing vegetables
2 cups liquid (I'm using chicken stock)
3 tablespoons butter
Splash of vinegar (I'm using red wine vinegar)

Steps:

Preheat the oven to 450 degrees F.
Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.

HERB ROASTED VEGETABLES

Herb Roasted Vegetables image

I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

Provided by Northwestgal

Categories Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 1/2 teaspoons oregano leaves or 1 1/2 teaspoons dried thyme
1/2 teaspoon rosemary, crushed
1 1/2 teaspoons garlic, minced
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 red onion, cut in wedges (or 1 cup pearl onions)
6 small red potatoes, quartered
1 red bell pepper, seeded and cut into bite-size chunks
6 ounces button mushrooms, cut in half
1 medium zucchini, cut into 1/2-inch slices
1/2-1 cup mozzarella cheese, grated or 1/2-1 cup swiss cheese

Steps:

Preheat oven to 450 degrees Fahrenheit.
Line a 9x13-inch baking dish with foil.
In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
Toss with a slotted spoon until all vegetables are well coated.
Place seasoned vegetables in the foil-lined baking dish.
Roast in the preheated oven for 30 minutes.
Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1

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