Best Mediterranean Vegetable Bake Recipes

MEDITERRANEAN CHICKEN AND VEGETABLE BAKE RECIPE - (4.6/5)

Mediterranean Chicken and Vegetable Bake Recipe - (4.6/5) image

Provided by Katecooks

Number Of Ingredients 12

Ingredients

1 lb boneless chicken breasts
2 zucchini, sliced
2 red bell peppers, thinly sliced
1 yellow onion, thinly sliced
1/2 cup kalamata olives (optional)
2 cloves minced garlic
2 tbs olive oil
1 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
3 oz crumbled feta cheese
1 tbs balsamic vinegar

Steps:

1. Preheat oven to 375 degrees 2. Add all ingredient except feta cheese to a large baking dish and toss all to evenly coat with the olive oil, oregano and salt and pepper. 3. After tossing arrange chicken pieces on top of vegetables and bake 35 minutes or until chicken is cooked through. 4. Remove from oven, cover with aluminum foil and let rest for 5 minutes 5. Remove chicken, slice and return to the dish. Top with crumbled feta cheese and drizzle with balsamic vinegar.

MEDITERRANEAN VEGETABLE BAKE

Mediterranean Vegetable Bake image

Make and share this Mediterranean Vegetable Bake recipe from Food.com.

Provided by carolinafan

Categories Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 tomatoes, sliced
1 small red onion, sliced
1 medium zucchini, sliced
1 small eggplant, sliced
1 large portabella mushroom, sliced
2 garlic cloves, finely chopped
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
2/3 cup dry white wine
salt and black pepper

Steps:

Preheat oven to 350. Grease bottom of oval casserole or 13x9-inch baking dish.
Arrange slices of vegetables in rows, alternating different types and overlapping slices in part to make attractive arrangement.
Sprinkle garlic evenly over top.
Mix olive oil with rosemary in small bowl; spread over top.
Pour wine over vegetables; season with salt and pepper.
Loosely cover with foil. Bake 20 minutes. Uncover and bake an additional 10 to 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 126.2, Fat 7.1, SaturatedFat 1, Sodium 10, Carbohydrate 10.9, Fiber 4.4, Sugar 4.8, Protein 2.2

MEDITERRANEAN VEGETABLE BAKE (EGGPLANT, ZUCCHINI AND TOMATOES)

Mediterranean Vegetable Bake (Eggplant, Zucchini and Tomatoes) image

Make and share this Mediterranean Vegetable Bake (Eggplant, Zucchini and Tomatoes) recipe from Food.com.

Provided by little_wing

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb eggplant, coarsely chopped
2 cups sliced zucchini
2 cups sliced mushrooms
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped fresh fennel (but recommended) (optional)
2 garlic cloves, minced
1 (14 1/2 ounce) can no-salt-added whole tomatoes, undrained
2 teaspoons dried basil
1 tablespoon tomato paste
1 teaspoon Splenda sugar substitute or 1 teaspoon sugar

Steps:

Preheat oven to 350.
Arrange eggplant, zukes and mushrooms in 9" square baking dish.
Heat oil in small skillet over medium heat.
Add onion, fennel, and garlic.
Sautee 3-4 minutes until onion is tender.
Add tomatoes with juice, basil, tomato paste and Splenda.
Cook about 4 more minutes until sauce thickens.
Pour sauce over veggies.
Cover and bake 30 minute.

Nutrition Facts : Calories 66, Fat 1.9, SaturatedFat 0.3, Sodium 35.5, Carbohydrate 11.8, Fiber 4.4, Sugar 5.8, Protein 3

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