Best Mediterranean Vegetable Bake Eggplant Zucchini And Tomatoes Recipes

SHEET PAN ROASTED VEGETABLES

Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories Side Dish Vegetables Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

Ingredients

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
Preheat oven to 400 degrees F (200 degrees C).
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

MEDITERRANEAN ROASTED VEGETABLES

Mediterranean Roasted Vegetables image

This recipe for Mediterranean Roasted Vegetables makes a vegetable casserole that is not only a tasty side dish but a healthy one as well. It's truly an easy recipe for summer vegetables.

Provided by Maria Vannelli RD

Categories Side Dish

Time 55m

Number Of Ingredients 11

Ingredients

2 onions (sliced)
2 bell peppers (red, sliced ¼ inch thick)
4-5 garlic cloves (roughly chopped)
2 eggplants (Chinese, sliced 1/8 inch thick)
1 zucchini (green, sliced 1/8 inch thick)
1 summer squash (yellow, sliced 1/8 inch thick)
4-5 tomato (Roma, fresh, sliced 1/8 inch thick)
4-5 tablespoons olive oil (separated)
½ teaspoon oregano (dried)
4-5 sprigs thyme (fresh, rubbed with olive oil)
salt and pepper (to taste)

Steps:

Preheat the oven to 400°F.
Use a non-stick spray to coat the inside of a 9 by 13-inch large baking dish. Set aside.
In a large skillet, over medium heat, heat 2 tablespoons of olive oil.
Saute the sliced onions for about 3-5 minutes or until slightly softened.
Add the red bell peppers, saute another 3-5 minutes or until slightly softened.
Add the garlic and saute briefly for about 1 minute.
Place these sauteed vegetables in the baking dish.
Arrange the sliced eggplant, zucchini, summer squash and tomatoes in alternating layers in the baking dish.
Add the oregano, salt and pepper.
Drizzle the top with the remaining olive oil.
Place in the oven, uncovered, for 40-45 minutes or until the vegetables are golden brown in color.

Nutrition Facts : ServingSize 1 serving, Calories 265 kcal, Carbohydrate 31 g, Protein 6 g, Fat 15 g, SaturatedFat 2 g, Sodium 21 mg, Fiber 12 g, Sugar 18 g

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