Best Mediterranean Roast Vegetables Recipes

MEDITERRANEAN ROAST VEGETABLES

Mediterranean Roast Vegetables image

These wonderfully-flavored vegetables make a delicious companion to roasted meat. You can use whatever vegetables you prefer.

Provided by anonymous

Categories Side Dish Vegetables

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

6 large potatoes, diced
2 red bell peppers, diced
1 fennel bulb, diced
1 zucchini, diced
6 cloves garlic
6 tablespoons olive oil
2 teaspoons salt
2 teaspoons vegetable bouillon powder
¼ cup chopped fresh rosemary
½ cup balsamic vinegar

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.
Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.

Nutrition Facts : Calories 675.1 calories, Carbohydrate 112 g, Fat 21.3 g, Fiber 15.8 g, Protein 13.3 g, SaturatedFat 3 g, Sodium 1243.7 mg, Sugar 11.9 g

FRENCH ROAST CHICKEN AND MEDITERRANEAN VEGETABLES IN WINE

French Roast Chicken and Mediterranean Vegetables in Wine image

A very tasty & colourful recipe and an easy but impressive way of cooking Roast Chicken with MOST of the Vegetables & some of the Wine!! I have been known to cook this in my crockpot too; the vegetables need to be pre-cooked & the chicken browned if possible for the Crockpot recipe, but it works very well. All that you need to complete this meal, is maybe some Jacket Potatoes or even some of my Recipe #193370 and good company, and it's done! The Roast Vegetables stated in the ingredients, are my French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, Recipe #195130.

Provided by French Tart

Categories One Dish Meal

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 lbs chicken pieces or 6 chicken breasts, skin on and bone in
1 tablespoon olive oil
4 fluid ounces dry white wine
salt and black pepper
fresh thyme or fresh rosemary
roasted vegetables

Steps:

Make a batch of French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130) up beforehand - OR use your own roasted vegetable or Ratatouille recipe if you wish!
Preheat oven to 180C or 360°F.
Grease a sturdy roasing tin or tray with a little of the olive oil.
Brush the rest of the olive oil over the chicken or chicken breasts/pieces & season liberally with salt & freshly ground black pepper.
Place the fresh thyme or rosemary over the top of the chicken and roast in the oven for about 45 minutes to 1 hour, dependant on the size of your chicken and/or chicken pieces. Remove from the oven and drain any excess fat away.
Add the roasted vegetables & wine to the chicken, gently mix through or scatter around the sides of the whole chicken and turn up the oven to 220C or 450°F.
Put the chicken and vegetables back into the oven to roast for a further 15 to 25 minutes; the chicken should be just falling off the bone, golden brown and crispy and the vegetables should be heated through & charred slightly!
Serve with jacket potatoes or peppered potato wedges, Recipe #193370.
N.B.
I have cooked the vegetables alongside the chicken before, but I find that it takes up too much of the chicken fat & juices - great if you are wanting to cook a Chicken & Vegetable casserole, but in this dish I wanted the flavours to be independant of each other!

Nutrition Facts : Calories 212.2, Fat 15, SaturatedFat 3.8, Cholesterol 53.5, Sodium 51.4, Carbohydrate 0.8, Sugar 0.3, Protein 12.6

CROCK POT MEDITERRANEAN BEEF POT ROAST AND VEGETABLES

Crock Pot Mediterranean Beef Pot Roast and Vegetables image

Make and share this Crock Pot Mediterranean Beef Pot Roast and Vegetables recipe from Food.com.

Provided by Dancer

Categories One Dish Meal

Time 10h

Yield 4 to 6

Number Of Ingredients 12

Ingredients

3 1/2 lbs beef chuck roast
8 red potatoes
1/2 lb baby carrots
4 garlic cloves, peeled, whole
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon fresh ground black pepper
1/4 cup water
1/4 cup dry red wine
2 tablespoons cornstarch, dissolved in
2 tablespoons water
chopped parsley

Steps:

In slow cooker, place potatoes, carrots and garlic. Rub beef roast with rosemary, salt and pepper; place on top of vegetables. Add water and wine. Cover and cook on LOW 10 to 11 hours or until beef and vegetables are tender.
Remove pot roast; trim fat if necessary. Arrange pot roast and vegetables on serving platter. Cover and keep warm. Just before serving, carve port roast across the grain into thin slices.
For gravy, strain cooking liquid; skim off fat. In small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended. Cook and stir 1 minute or until thickened.
Garnish beef and vegetables with parsley; serve with gravy.

Nutrition Facts : Calories 1372.5, Fat 78.4, SaturatedFat 31.6, Cholesterol 273.9, Sodium 887.5, Carbohydrate 77.8, Fiber 8.6, Sugar 7.1, Protein 81.7

FRENCH ROAST CHICKEN AND MEDITERRANEAN VEGETABLES IN WINE

French Roast Chicken and Mediterranean Vegetables in Wine image

A very tasty & colourful recipe and an easy but impressive way of cooking Roast Chicken with MOST of the Vegetables & some of the Wine!! I have been known to cook this in my crockpot too; the vegetables need to be pre-cooked & the chicken browned if possible for the Crockpot recipe, but it works very well. All that you need to complete this meal, is maybe some Jacket Potatoes or even some of my Easy Low Fat Oven Roasted Peppered Potato Wedges and good company, and it's done! The Roast Vegetables stated in the ingredients, are my French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing.

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

1 organic roasting chickens or 4 lbs chicken pieces or 6 chicken breasts, skin on and bone in
1 tablespoon olive oil
4 fluid ounces dry white wine
salt and black pepper
fresh thyme or fresh rosemary
roasted vegetables

Steps:

Make a batch of French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing) up beforehand - OR use your own roasted vegetable or Ratatouille recipe if you wish!
Preheat oven to 180C or 360°F.
Grease a sturdy roasing tin or tray with a little of the olive oil.
Brush the rest of the olive oil over the chicken or chicken breasts/pieces & season liberally with salt & freshly ground black pepper.
Place the fresh thyme or rosemary over the top of the chicken and roast in the oven for about 45 minutes to 1 hour, dependant on the size of your chicken and/or chicken pieces. Remove from the oven and drain any excess fat away.
Add the roasted vegetables & wine to the chicken, gently mix through or scatter around the sides of the whole chicken and turn up the oven to 220C or 450°F.
Put the chicken and vegetables back into the oven to roast for a further 15 to 25 minutes; the chicken should be just falling off the bone, golden brown and crispy and the vegetables should be heated through & charred slightly!
Serve with jacket potatoes or peppered potato wedges, Easy Low Fat Oven Roasted Peppered Potato Wedges.
N.B.
I have cooked the vegetables alongside the chicken before, but I find that it takes up too much of the chicken fat & juices - great if you are wanting to cook a Chicken & Vegetable casserole, but in this dish I wanted the flavours to be independant of each other!