Best Mediterranean Veggie Saute France Recipes

ULTIMATE SAUTEED VEGETABLES

Steps:

• Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
• Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
• In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

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.

MEDITERRANEAN VEGGIE SAUTE (FRANCE)

Steps:

• In a large skillet, heat oil then add onion, garlic, red pepper, peas & zucchini, cooking & stirring frequently over low heat until veggies start to have a golden color, about 5 minutes.
• Add wine & continue cooking over low heat until wine has evaporated, about 5 minutes.
• Add cream, salt & pepper & stir for 1 minute more.

MEDITERRANEAN VEGGIE WRAPS

Steps:

• Preheat oven to 400f degrees.
• In a large nonstick frypan, heat oil over medium high heat.
• Saute onion and peppers 3 minutes.
• Add eggplant, zucchini, garlic, basil, thyme and oregano, saute 5 minutes more.
• Add tomato, salt and pepper.
• Simmer 5 minutes or until thickened and veggies are tender.
• Cool slightly.
• Spoon filling onto centre of tortillas, dividing evenly.
• Sprinkle each with about 1 tablespoon of the feta.
• Wrap up, secure with wooden picks, and place on a baking sheet.
• Bake for 10 minutes or until crisp and heated through.
• To serve, cut each wrap in half and top with 1 teaspoon pesto.
• Low fat pesto:.
• to prepare a small quantity of low fat pesto for this recipe, combine in a small food processor until well blended: 2 tablespoons each, veggie oil (becel) and chopped fresh basil, 1 tablespoon 40% less fat grated parmesan cheese, 2 teaspoons pine nuts and 1 clove garlic, smashed.

MARVELOUS MEDITERRANEAN VEGETABLES

Steps:

• In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes., Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese.