mediterranean vegetable recipes

Mediterranean Vegetable recipes

Hello and welcome to our discussion in solsarin. Today we want to talk about “Mediterranean Vegetable recipes” in our site.

Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables. The rainbow of vegetables are seasoned with oregano, thyme and a squeeze of lemon juice. These are the perfect vegan side dish to pair with grilled meats, add to a rice bowl or a healthy side dish.

When my plate has a rainbow of vegetables on it, I am a happy girl. I make roasted vegetables all year round. They are the perfect healthy addition to so many meals, rice bowls or just on their own. I especially love pairing these Mediterranean Roasted Vegetables with a good Asian Marinated Flank Steak, Shish Tawook chicken thighs or paired with this Hummus with Spiced Beef and Toasted Pine Nuts.

If you have ever roasted vegetables before you know that it brings out a sweetness from the vegetables. Today’s mediterranean vegetables use oregano and thyme along with extra virgin olive oil and lemon juice.

The nice thing with these vegetables is that you can really dress them up any way you like. I suggest trying sumac or za’atar. They are my favorite Mediterranean spices and work really nicely with roasted vegetables. My favorite part of this mediterranean vegetable recipe is the finishing touch. I load my veggies up with fresh herbs. A few of my favorite are fresh parsley, mint, basil or dill. Fresh herbs always take a dish to the next level.

WHY WE LOVE THIS RECIPE:

These Roasted Mediterranean Vegetables are colourful, full of flavour and nutrient-dense. As well, they are suitable for people with specific dietary requirements as they are naturally gluten-free, dairy-free and vegan.

You will love this recipe because:

INGREDIENTS IN THIS RECIPE:

Extra Virgin Olive Oil – this is from the first pressing of the olives. It is naturally extracted from the fruit without the use of heat, and the flavour is fresher and more intense. Being naturally extracted, it retains its health benefitting antioxidants and heart-healthy fats. For the best flavour, I encourage you to use the best olive oil that you have. Recent research has found that extra virgin olive oil is safe when cooked to high temperatures and is more stable at high temperatures than other commonly used oils.

Eggplant/aubergine – eggplant is a member of the nightshade family, along with tomato, potato and zucchini. There are many varieties, in various colours, which range in size from large globes to those the size of a pea. The most common varieties are a dark purple globe shape. Their mild flavour means there are numerous ways to prepare and enjoy them, such as our Eggplant Involtini or the delicious dip, Baba Ganoush.

Red capsicum/red pepper – my preference is the red capsicum/pepper as it is sweeter than green, and I like the colour it provides.  Yellow or orange capsicum would also be suitable.

Zucchini/courgette – this is a member of the squash family. It has a delicate flavour with a slight sweetness.

Red onion – I used a red onion as they are sweeter than other varieties and their colour is lovely. However, you could use a brown/yellow onion if you prefer.

Dried oregano – whilst I generally prefer to use fresh herbs, this is one instance when I prefer to use dried. Many cooks prefer dried oregano as they find the flavour to be more subtle than the fresh. It complements other flavours rather than dominating them. If you prefer, you could use 3 teaspoons of fresh rosemary leaves.

Sea salt and freshly ground black pepper – sea salt is a great flavour booster; it accentuates the natural flavours of the Roasted Mediterranean Vegetables. I prefer to use freshly ground black pepper as the flavour is much brighter. Pre-ground black pepper tends to taste dull and “dusty.” If you like spice, you could add some dried chilli flakes.

Basil – we use fresh basil leaves to make our basil oil. Basil is a delicate herb that bruises easily. When selecting basil, look for vibrant green leaves with no dark spots or signs of bruising.

Garlic – I use a fresh garlic clove. The flavour of fresh garlic is superior to the bottled variety

INSTRUCTIONS

Preheat the oven to 425 °F / 220 °C / 210 °C fan oven.

Dice and chop all the vegetables into similar sized chunks. Add them to a bowl, along with the other ingredients.

Stir until every vegetable piece is well coated in the oil and herbs. Transfer them to a baking sheet, and bake them in the oven for about 10-15 minutes, or until all the vegetables have softened and warmed through.

Serve the veggies immediately while they are still warm for the best results.

TIPS FOR SUCCESS AND FAQS:

To obtain the best flavour and texture, it is very important to not crowd the sheet pans as this will result in the vegetables steaming rather than roasting.

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