Best Herb Roasted Mediterranean Vegetables Recipes

HERB-ROASTED MEDITERRANEAN VEGETABLES

Herb-Roasted Mediterranean Vegetables image

This is one of my favorites from "Culinary Journey to the Mediterranean." It is very easy to make and open to adaptation. Don't skip the fresh Parmesan cheese... it makes the dish! Eggplant, baby carrots, red onion or shallots, and zucchini are my personal favorites for this.

Provided by heidi

Categories Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

8 cups vegetables, cut in pieces (such as cubed eggplant, zucchini and onion, baby potatoes, halved carrots, cut up peppers, parsnips,)
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 teaspoons dried rosemary leaves
1 teaspoon salt
1 tablespoon sugar
1/2 cup shredded parmesan cheese (more is better!)

Steps:

Toss vegetables with oil, garlic, rosemary, salt and sugar. Place in 13x9x2 inch baking pan. Add a little water (about 1/4 cup).
Bake at 375 degrees F for 20 minutes. Stir and cover with aluminum foil. Bake another 20 minutes or until tender. Drain of any extra liquid before storing.
Sprinkle with cheese.

HERB-ROASTED MEDITERRANEAN VEGETABLES

Herb-Roasted Mediterranean Vegetables image

Roasting veggies is a great way to draw out their sweet sides-and oh, how sweet this side is! Parmesan and Italian dressing take this dish over the top.

Provided by My Food and Family

Categories Home

Time 55m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

8 cups assorted cut-up vegetables (cubed eggplant and zucchini; halved carrots; onion and bell pepper wedges)
1/4 cup olive oil
2 cloves garlic, minced
2 tsp. dried rosemary leaves
1 tsp. salt
1/2 cup POLLY-O Shredded Parmesan Cheese

Steps:

Preheat oven to 375°F. Toss vegetables with oil, garlic, rosemary and salt. Place in 15x10x1-inch baking pan.
Bake 40 minutes or until vegetables are crisp-tender, stirring occasionally.
Sprinkle with cheese.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g