Best Seasonal Vegetables With Double Cream And Mediterranean Herbs Recipes

Mediterranean Roasted Vegetables with Herbs image

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.

Mediterranean Vegetables in a Creamy White Wine Sauce image

Provided by Shuzbud

Categories Onions

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 large green bell pepper, diced
1 large red bell pepper, diced
1 white onion, diced
1 garlic clove, crushed
1 zucchini, sliced
6 mushrooms, quartered
1/2 cup dry white wine
1 chicken stock cube
1/2 cup heavy cream

Steps:

In a skillet over medium heat, warm up the olive oil.
Add the green and red bell peppers, onion and garlic and cook, stirring, for 4 minutes.
Add the zucchini and mushrooms and cook, still stirring, for a further 4 minutes.
Add the dry white wine and simmer uncovered for 4 minutes. By the end of the 4 minutes, the wine should have reduced a little.
Crumble in the chicken stock cube, stir it in and simmer for 2 minutes.
Add the cream. Turn up the heat a little and simmer for 5 minutes, until the sauce has reduced and thickened.
Serve over pasta, rice, baked potatoes, chicken or as a side dish.

Nutrition Facts : Calories 468.8, Fat 36.4, SaturatedFat 15.8, Cholesterol 81.8, Sodium 620.3, Carbohydrate 23.6, Fiber 5.5, Sugar 11, Protein 6.6