Best Roasted Mediterranean Vegetables Recipes

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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

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

ROASTED MEDITERRANEAN VEGETABLES



Roasted Mediterranean Vegetables image

A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)

Provided by Starrynews

Categories     Low Protein

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

12 ounces potatoes, cut into 1 1/2-inch chunks
1 small eggplant, sliced and quartered
2 bell peppers, chopped into 1-inch squares
1 cup red onion, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon chives
4 garlic cloves, minced
salt and pepper, to taste

Steps:

  • Preheat oven to 425°F.
  • Prepare a shallow roasting dish with nonstick cooking spray.
  • Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
  • Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
  • Drizzle sauce over the mixed vegetables and toss to coat.
  • Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

MEDITERRANEAN COUSCOUS SALAD WITH ROASTED VEGETABLES



Mediterranean Couscous Salad with Roasted Vegetables image

Categories     Salad     Garlic     Olive     Side     Roast     Vegetarian     Basil     Leek     Eggplant     Bell Pepper     Zucchini     Chill     Vegan     Couscous     Capers     Boil     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

1 1-to-1 1/4 pound eggplant, cut lengthwise into 8 wedges
2 medium-size zucchini, each cut lengthwise into 4 wedges
3 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 2 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch-wide strips
10 large garlic cloves, unpeeled
3 1/2 tablespoons plus 1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 1/2 cups water
1 teaspoon salt
1 10-ounce box couscous
1 cup pitted brine-cured black olives (such as Kalamata), halved
6 tablespoons fresh lemon juice
3 tablespoons drained capers
3 tablespoons thinly sliced fresh basil

Steps:

  • Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.
  • Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.
  • Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

MEDITERRANEAN ROASTED POTATOES AND VEGETABLES



Mediterranean Roasted Potatoes and Vegetables image

Make and share this Mediterranean Roasted Potatoes and Vegetables recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs red potatoes
1 tablespoon olive oil
1 1/2 teaspoons olive oil
1 red bell pepper
1 yellow bell peppers or 1 orange bell pepper
1 small red onion
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
1/4 cup fresh basil leaf, chopped

Steps:

  • Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
  • Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
  • Bake 10 minutes.
  • Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
  • Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
  • Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
  • Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
  • Add basil ; toss again. Serve warm.

Nutrition Facts : Calories 132.2, Fat 3.7, SaturatedFat 0.5, Sodium 202.3, Carbohydrate 22.9, Fiber 2.9, Sugar 2.5, Protein 2.9

HERB-ROASTED MEDITERRANEAN VEGETABLES



Herb-Roasted Mediterranean Vegetables image

This is one of my favorites from "Culinary Journey to the Mediterranean." It is very easy to make and open to adaptation. Don't skip the fresh Parmesan cheese... it makes the dish! Eggplant, baby carrots, red onion or shallots, and zucchini are my personal favorites for this.

Provided by heidi

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

8 cups vegetables, cut in pieces (such as cubed eggplant, zucchini and onion, baby potatoes, halved carrots, cut up peppers, parsnips,)
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 teaspoons dried rosemary leaves
1 teaspoon salt
1 tablespoon sugar
1/2 cup shredded parmesan cheese (more is better!)

Steps:

  • Toss vegetables with oil, garlic, rosemary, salt and sugar. Place in 13x9x2 inch baking pan. Add a little water (about 1/4 cup).
  • Bake at 375 degrees F for 20 minutes. Stir and cover with aluminum foil. Bake another 20 minutes or until tender. Drain of any extra liquid before storing.
  • Sprinkle with cheese.

POLENTA WITH ROASTED MEDITERRANEAN VEGETABLES



Polenta With Roasted Mediterranean Vegetables image

I found this in a heart healthy brochure that I picked up in the drugstore. It's a Mayo Clinic lowfat, low sodium make-over and it also tastes very good although a little salt & a lot of grated parmesean would have moved it up a few places on my list of favorites.

Provided by SusieQusie

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 small eggplant
1 small yellow zucchini
1 small green zucchini
6 medium mushrooms
1 sweet red pepper
2 tablespoons olive oil
10 ounces frozen spinach, thawed and drained
2 medium tomatoes (Roma)
6 sun-dried tomatoes, rehydrated
10 ripe olives
2 teaspoons oregano
cracked pepper
6 cups water
1 1/2 cups coarse polenta (corn grits)
2 teaspoons trans-fat free margarine
1/2 teaspoon salt
1 teaspoon olive oil

Steps:

  • Preheat broiler on low setting & position rack 4 inches from heat source. Line a baking sheet with foil. Spray generously with non-stick spray.
  • Slice eggplant, zucchini and mushrooms into 1/4 inch slices.Cut red pepper into chunks.Brush vegetables with oil.
  • Arrange in single layer onto pan and broil. Brush occasionally with oil. Turn as needed. When tender and slightly browned, remove from oven. (May cover and refrigerate if preparing ahead of time.).
  • Make the Polenta:.
  • Preheat oven to 350ºF. Spray an ovenproof 12-inch shallow baking dish generously with non-stick spray.
  • In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes.
  • When polenta comes away from side of pan, stir in margarine and season with pepper. Remove from heat.
  • Spread polenta on the bottom and up the sides of prepared baking dish. Brush with 1 teaspoon olive oil and bake for 10 minutes. Remove from oven and keep warm.
  • Press spinach between paper towels to remove any remaining liquid. Spread in an even layer over polenta.Slice fresh tomatoes & arrange over spinach.Chop sundried tomatoes and olives & scatter over tomatoes.
  • Top with remaining roasted vegetables. Sprinkle with oregano and cracked black pepper.
  • Return to oven for another 10 minutes.When warmed through, remove and serve.

Nutrition Facts : Calories 231.6, Fat 8, SaturatedFat 1.2, Sodium 362.8, Carbohydrate 37.3, Fiber 9, Sugar 6.4, Protein 7.4

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES



Mediterranean Chicken With Roasted Vegetables image

Make and share this Mediterranean Chicken With Roasted Vegetables recipe from Food.com.

Provided by English_Rose

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 lb tiny new potatoes, thinly sliced
2 zucchini, diagonally sliced
2 red onions, cut into wedges
2 yellow peppers, seeded and cut into chunks
8 roma tomatoes, halved
salt and pepper
20 black olives, pitted
4 boneless skinless chicken breasts
5 tablespoons olive oil
2 1/2 tablespoons pesto sauce

Steps:

  • Preheat the oven to 400°F
  • Spread the potatoes, zucchini, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken.
  • Cover the tin with foil and cook for 40 minutes.
  • Remove the foil from the tin.
  • Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 472.2, Fat 21.5, SaturatedFat 3.2, Cholesterol 68.4, Sodium 295.2, Carbohydrate 39, Fiber 6.8, Sugar 8.4, Protein 33.3

ROASTED MEDITERRANEAN VEGETABLES WITH GRAPEFRUIT GREMOLATA



Roasted Mediterranean Vegetables with Grapefruit Gremolata image

Categories     Citrus     Vegetable     Side     Roast     Vegetarian     Quick & Easy     Artichoke     Eggplant     Bell Pepper     Zucchini     Winter     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3 medium Japanese eggplants, halved lengthwise, cut crosswise into 1-inch pieces
3 medium zucchini, cut into 1-inch-thick rounds
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large red onion, peeled, root end left intact, cut into 1/2-inch-thick wedges
2 6-ounce jars marinated artichoke hearts, drained, liquid reserved
1/4 cup balsamic vinegar
1/3 cup chopped fresh parsley
1 tablespoon grated grapefruit peel
2 teaspoons minced garlic

Steps:

  • Preheat oven to 475°F. Place first 5 ingredients in large bowl. Add drained artichoke hearts, 1/4 cup reserved artichoke liquid, and balsamic vinegar. Season with salt and pepper; toss well. Arrange vegetables in roasting pan. Roast until tender, stirring occasionally, about 30 minutes.
  • Combine parsley, grapefruit peel, and garlic in medium bowl. Season gremolata to taste with salt and pepper. Transfer roasted vegetables to platter, sprinkle with gremolata, and serve.

MEDITERRANEAN ROASTED VEGETABLES WITH HERBS



Mediterranean Roasted Vegetables with Herbs image

A great way to enjoy vegetables when herbs are going crazy in the garden! I think this dish goes especially well with lamb.

Provided by PalatablePastime

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

1 eggplant, cut into 1 inch wide fingers
3 zucchini, cut into 1/2 inch wide slices
3 onions, cut into wedges
3 carrots, cut into 1 inch pieces
6 sun-dried tomatoes, chopped
3 summer squash, cut into chunks
1 red bell pepper, cored,seeded,and cut into chunks
1 celery rib, coarsely chopped
1 cup fresh green beans, trimmed and chopped
1/3 cup oil cured pitted black olives
1/2 cup fresh basil leaf
1/3 cup fresh marjoram leaves
3 -4 sprigs fresh rosemary
3 -4 sprigs fresh thyme
3 tablespoons olive oil
salt
fresh ground black pepper
5 cloves garlic, sliced
3 cups grape tomatoes, pierced with a toothpick

Steps:

  • Preheat oven to 450 degrees.
  • Toss together the eggplant, zucchini, onions, carrots, sun-dried tomatoes, squash, bell pepper, celery, green beans, olives, basil, marjoram, rosemary, thyme, and 1 1/2 tablespoons of olive oil in a large mixing bowl.
  • Spread remaining 1 1/2 tablespoons of oil in shallow roasting pan or large baking sheet and place vegetables on top, spreading out; season with salt and black pepper to taste.
  • Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
  • Top with garlic and grape tomatoes and cook another 15-20 minutes or until vegetables are tender, still stirring once in awhile; cooking time may vary depending on size of vegetable pieces so check your vegetables towards the end of cooking.

JAN'S ROASTED MEDITERRANEAN VEGETABLES



Jan's Roasted Mediterranean Vegetables image

Make and share this Jan's Roasted Mediterranean Vegetables recipe from Food.com.

Provided by Jan-Luvs2Cook

Categories     Vegetable

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 courgettes
1 red bell pepper
1 yellow bell pepper
2 red onions
1/2 aubergine
20 ml olive oil
15 ml balsamic vinegar
1 teaspoon sugar
tomato puree
fresh ground black pepper
1 teaspoon dried oregano
salt

Steps:

  • Pre-heat oven to 220c/400f or Gas mark 7.
  • Mix together in a small dish the olive oil, balsamic vinegar, sugar, a squirt of tomato puree, a good grinding of black pepper the oregano and a small pinch of salt. (Sounds horrid - I haven't gone mad, trust me, it'll be nice)!
  • Slice the courgettes into 1cm slices 4. De-seed and cut the peppers into 3cm chunks.
  • Cut the onions into quarters.
  • Cut the aubergine into rough 3 - 4cm chunks.
  • Now, put all the prepared vegetables into a 'largish' mixing bowl pour on the olive oil mixture and stir until all vegetables are covered.
  • Spread out onto a pre-heated baking tray and cook on the middle shelf of a pre-heated oven for about 25 - 35 minutes turning half way.

Nutrition Facts : Calories 231.7, Fat 9.7, SaturatedFat 1.4, Sodium 28.5, Carbohydrate 36.1, Fiber 9.8, Sugar 15.4, Protein 6.1

HEALTHY COUSCOUS WITH ROASTED MEDITERRANEAN VEGETABLES (WW)



Healthy Couscous With Roasted Mediterranean Vegetables (Ww) image

Compromising on calories shouldn't mean compromising on taste. So I came up with this dish that can be a complete meal or served as a side with lean meat. If you have them available, you could add fresh herbs- rosemary or basil would compliment the other flavours nicely. Serves 4 as a side or 2 as a lunch. By my calculations, this recipe contains a total of 11 1/2 points (my book is a few years old though!)

Provided by Shuzbud

Categories     Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 garlic cloves, crushed
1 red onion
1 yellow bell pepper
1 zucchini
1/2 teaspoon Cavenders All Purpose Greek Seasoning (more or less to your taste)
3/4 cup chicken broth (I use 1 stock cube and boiling water)
1 cup couscous
aluminum foil

Steps:

  • Heat the oven to 350°F or 180°C.
  • Put the olive oil and garlic in a roasting/ baking pan.
  • Finely dice the red onion into small chunks and add to the pan. Stir and cook in the oven for 5 minutes.
  • Meanwhile, finely dice the yellow bell pepper and zucchini. Add these to the pan, with the Cavenders seasoning. Stir, cover with aluminum foil and bake for a further 20 minutes.
  • After 20 minutes, remove the foil and put the veggies back in the oven for a further 10 minutes until just starting to char around the edges.
  • While the veggies finish cooking, make the couscous- heat the chicken broth in a jug or bowl, add the couscous and cover with the foil. Let sit until done.
  • When cooked, fluff the couscous with a fork.
  • Remove the veggies from the oven, add the couscous, stir and serve hot!

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES



Mediterranean chicken with roasted vegetables image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories     Dinner, Lunch

Time 55m

Number Of Ingredients 9

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

  • Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
  • Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium

HERB-ROASTED MEDITERRANEAN VEGETABLES



Herb-Roasted Mediterranean Vegetables image

Roasting veggies is a great way to draw out their sweet sides-and oh, how sweet this side is! Parmesan and Italian dressing take this dish over the top.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 8 servings.

Number Of Ingredients 6

8 cups assorted cut-up vegetables (cubed eggplant and zucchini; halved carrots; onion and bell pepper wedges)
1/4 cup olive oil
2 cloves garlic, minced
2 tsp. dried rosemary leaves
1 tsp. salt
1/2 cup POLLY-O Shredded Parmesan Cheese

Steps:

  • Preheat oven to 375°F. Toss vegetables with oil, garlic, rosemary and salt. Place in 15x10x1-inch baking pan.
  • Bake 40 minutes or until vegetables are crisp-tender, stirring occasionally.
  • Sprinkle with cheese.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

OVEN ROASTED MEDITERRANEAN VEGETABLES



Oven Roasted Mediterranean Vegetables image

This is almost like a roasted version of rataouille. It is a fantastic and versatile accompaniment to broiled / grilled meat or chicken but equally good stirred through hot pasta or couscous as a chunky sauce.

Provided by English_Rose

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 zucchini, sliced thickly on the diagonal
1 eggplant, cut into 1in chunks
2 red peppers, deseeded and cut into 1in chunks
4 small red onions, peeled and cut into wedges
6 -8 field mushrooms
12 -16 cherry tomatoes, on the vine if possible
8 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons herbes de provence or 2 teaspoons dried herbs

Steps:

  • Preheat the oven to 400°F.
  • Place all of the vegetable into a large ovenproof dish, in one layer.
  • Drizzle over the oil and scatter over the garlic, herbs and some salt and pepper. Toss the vegetables so they are all evenly covered in oil, herbs and garlic.
  • Roast for 35-40 mins or until lightly charred all over.
  • Serve with grilled / broiled meat, fish, chicken or pasta.

Nutrition Facts : Calories 346.3, Fat 27.8, SaturatedFat 3.9, Sodium 20.3, Carbohydrate 24.4, Fiber 8.1, Sugar 11.7, Protein 5

MEDITERRANEAN ROASTED VEGETABLES



Mediterranean Roasted Vegetables image

This is my favorite dish to bring to a pot luck. It makes a very stunning and beautiful presentation and people get to taste something delicious and healthy. I hope you will try it.

Provided by Geema

Categories     Vegetable

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

vidalia onion, sliced 1/2 inch thick
eggplant, sliced about 1/2 inch thick
bell pepper, quartered
portabella mushroom, halved
zucchini, halved
fennel, quartered
baby artichoke, prepped and halved
1/2 cup olive oil, more to tates
your favorite vinaigrette
4 cloves minced garlic
1 bunch fresh basil
1/3 cup sun-dried tomato packed in oil, minced
salt and pepper
red pepper flakes

Steps:

  • Preheat the oven to 500 degrees.
  • Wash, and prep the vegetables.
  • Place the vegetables in one layer on several well greased cookie sheets.
  • (You might want to use disposable cookie sheets to make the clean up easier, since those caramelized juices do stick to the pans).
  • Liberally brush the vegetables with oil and season with salt.
  • Roast on the upper rack of the oven until crisp-tender and some of the edges begin to char, about 15 minutes.
  • The vegetables will not all be done at the same time, so watch each pan carefully and take out those that are in danger of blackening too much.
  • Remove the vegetables to a large serving platter and arrange attractively.
  • While the vegetables are still warm drizzle on about 1/4-1/2 cup vinaigrette.
  • Then sprinkle on some salt and pepper and red pepper flakes, the garlic, sun dried tomatoes and finally the basil.
  • This should be served at room temperature.

POLENTA WITH ROASTED MEDITERRANEAN VEGETABLES



Polenta with roasted Mediterranean vegetables image

How to make Polenta with roasted Mediterranean vegetables

Provided by @MakeItYours

Number Of Ingredients 55

To best prepare this recipe, cut all of the vegetables a day ahead of time and put into a covered container and refrigerate. You may roast the eggplant, zucchini, mushrooms and red pepper earlier in the day. Cover and refrigerate the vegetables until
Serves 6
Ingredients
1 small eggplant, peeled, cut into 1/4-inch slices
1 small yellow zucchini, cut into 1/4-inch slices
1 small green zucchini, cut into 1/4-inch slices
6 medium mushrooms, sliced
1 sweet red pepper, seeded, cored and cut into chunks
2 tablespoons plus 1 teaspoon extra-virgin olive oil
6 cups water
1 1/2 cups coarse polenta (corn grits)
2 teaspoons trans-free margarine
1/4 teaspoon cracked black pepper
10 ounces frozen spinach, thawed
2 plum (Roma) tomatoes, sliced
6 dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
10 ripe olives, chopped
2 teaspoons oregano
Directions
Heat the broiler (grill). Position the rack 4 inches from the heat source.
Brush the eggplant, zucchini, mushrooms and red pepper with 1 tablespoon of the olive oil. Arrange in single layer on a baking sheet and broil under low heat. Turn as needed and brush occasionally with 1 tablespoon olive oil. When tender and slightly
Preheat the oven to 350 F. Coat a decorative, ovenproof 12-inch flan or quiche baking dish with cooking spray.
In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in margarine and season with 1/8 teaspoon of the black pepper. Remove
Spread polenta into the base and sides of the baking dish. Brush with 1 teaspoon olive oil. Place in the oven and bake for 10 minutes. Remove and keep warm.
Drain spinach and press between paper towels. Top polenta with spinach. Arrange a layer of sliced tomatoes, chopped sun-dried tomatoes and olives. Top with remaining roasted vegetables. Sprinkle with oregano and the remaining 1/8 teaspoon black peppe
Nutritional analysis per serving
Serving size :1 wedge
Total fat 9 g
Calories 273
Protein 7 g
Cholesterol 0 mg
Total carbohydrate 41 g
Dietary fiber 8 g
Monounsaturated fat 5 g
Saturated fat 1 g
Trans fat Trace
Sodium 155 mg
Sugars 0 g
Mayo Clinic Healthy Weight Pyramid Servings
Vegetables 2
Fats 2
Carbohydrates 2
Sample menu
DASH Eating Plan Servings
Grains and grain products 2
Vegetables 2
Fats and oils 2
DASH recommended servings
Sample DASH menus
Diabetes Meal Plan Choices
Nonstarchy vegetables 2
Fats 2
Starches 2
Aug. 19, 2014
Original article: http://www.mayoclinic.org/healthy-lifestyle/recipes/polenta-with-roasted-mediterranean-vegetables/rcp-20049695

Steps:

  • Heat the broiler (grill). Position the rack 4 inches from the heat source.
  • Brush the eggplant, zucchini, mushrooms and red pepper with 1 tablespoon of the olive oil. Arrange in single layer on a baking sheet and broil under low heat. Turn as needed and brush occasionally with 1 tablespoon olive oil. When tender and slightly browned, remove from the broiler (grill). Use immediately or cover and refrigerate for later use.
  • Preheat the oven to 350 F. Coat a decorative, ovenproof 12-inch flan or quiche baking dish with cooking spray.
  • In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in margarine and season with 1/8 teaspoon of the black pepper. Remove from heat.
  • Spread polenta into the base and sides of the baking dish. Brush with 1 teaspoon olive oil. Place in the oven and bake for 10 minutes. Remove and keep warm.
  • Drain spinach and press between paper towels. Top polenta with spinach. Arrange a layer of sliced tomatoes, chopped sun-dried tomatoes and olives. Top with remaining roasted vegetables. Sprinkle with oregano and the remaining 1/8 teaspoon black pepper. Return to the oven for another 10 minutes. When warmed through, remove from the oven. Cut into 6 wedges and serve.
  • Nutritional analysis per serving
  • Serving size :1 wedge
  • Total fat 9 g
  • Calories 273
  • Protein 7 g
  • Cholesterol 0 mg
  • Total carbohydrate 41 g
  • Dietary fiber 8 g
  • Monounsaturated fat 5 g
  • Saturated fat 1 g
  • Trans fat Trace
  • Sodium 155 mg
  • Sugars 0 g

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