Best Mediterranean Roast Peppers Recipes

MEDITERRANEAN ROAST PEPPERS

Mediterranean Roast Peppers image

Simple and effective, with a crisp cheesy topping, ideal as a starter with french bread, or as a light lunch or supper with rice or couscous. From The Inspired Vegetarian

Provided by Karen Elizabeth

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 small red peppers, halved, cored and seeded
3 tablespoons capers, chopped
10 -12 black olives, pitted and chopped
2 garlic cloves, finely chopped
2 -3 ounces mozzarella cheese, grated
1 -1 1/2 ounce fresh white breadcrumbs
1/2 cup dry white wine
3 tablespoons olive oil
1 teaspoon finely chopped of fresh mint
1 teaspoon chopped fresh parsley
fresh ground black pepper

Steps:

Preheat the oven to 180 C / 350 F / gas 4, and butter a shallow ovenproof dish.
Place the peppers tightly together in the dish, and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs.
Pour over the wine and olive oil, and then sprinkle with the mint, parsley and freshly ground black pepper.
Bake for 30 - 40 minutes, until the topping is crisp and golden-brown.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Sheet Pan Roasted Mediterranean Vegetables image

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

Ingredients

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

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

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