Potato - Mediterranean roasted potatoes and vegetables recipes

Author: Frank Freeman  

The creamy peanut butter sauce adds some extra flavor but feel free to substitute it with my creamy vegan queso (link in note section) or a classic hummus dip. These Roasted Mediterranean Potatoes are fully loaded with lemony oregano, garlic, and olive oil flavors.

Mediterranean Roasted Potatoes and Vegetables

Mediterranean Roasted Potatoes and Vegetables
Make and share this Mediterranean Roasted Potatoes and Vegetables recipe from Food.com.
Provided by: Misti_Country_Girl
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 11
Ingredients:
  • 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
Nutrition:
  • Calories: 132.2 calories
  • Fat: 3.7 grams
  • Saturated Fat: 0.5 grams
  • Cholesterol: 0 milligrams
  • Sodium: 202.3 milligrams
  • Carbohydrate: 22.9 grams
  • Fiber: 2.9 grams
  • Sugar: 2.5 grams
  • Protein: 2.9 grams
How to cook:
  1. Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
  2. Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
  3. Bake 10 minutes.
  4. Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
  5. 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.
  6. Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
  7. Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
  8. Add basil ; toss again. Serve warm.
Notes: Roasted Potatoes and Vegetables, Next, cut the washed potatoes into thin wedges. Therefore, cut the tubes in half lengthwise. Then lay these halves with the cut side down on your …

Mediterranean Roasted Red Potatoes and Veggies

Mediterranean Roasted Red Potatoes and Veggies
These Mediterranean Roasted Red Potatoes and Veggies are loaded with herbs and bursting with flavor. Add them to a hearty grain bowl for optimal nutrition!
Provided by: Kaylee Pauley
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Mediterranean
Number of ingredients: 14
Ingredients:
  • 3 red potatoes (cubed)
  • 1 large zucchini (cut into 1” pieces)
  • 1 large yellow squash (cut into 1” pieces)
  • 1 sweet onion (cut into 1” pieces)
  • 1 bell pepper (cut into 1” pieces)
  • 20 cherry tomatoes (halved)
  • 1 cup sliced baby bella mushrooms
  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves (minced)
  • 2 tsp Italian seasoning
  • 1 tsp dried thyme
  • 1/2 tsp crushed red pepper
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
How to cook:
  1. Preheat oven to 400 degrees.
  2. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets.
  3. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies on both baking sheets, use hands to toss and coat.
  4. Roast in the oven for 18-20 minutes or until all vegetables are cooked through, be sure to check the potatoes. Remove both pans and stir after 10 minutes of roasting.
  5. Serve as a side or toss in a power/grain bowl.
Notes: Mediterranean Roasted Vegetables (Meal-Prep Friendly), Step 1: Wash and chop the vegetables. First, wash the mixed vegetables well and pat them dry. After washing the vegetables, preheat the …

Roasted Potatoes and Vegetables

Roasted Potatoes and Vegetables
A wholesome dinner can’t get any easier than these delicious oven roasted vegetables and potatoes. The creamy peanut butter sauce adds some extra flavor but feel free to substitute it with my creamy vegan queso (link in note section) or a classic hummus dip.
Provided by: Julia Schmitt
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Mediterranean
Number of ingredients: 15
Ingredients:
  • 500 g (waxy) potatoes ((≈ 1 pound))
  • ½ cauliflower
  • 1 zucchini
  • 1 bell pepper
  • 1 small eggplant
  • 1 medium sized onion (red, yellow or white)
  • 2 tsp vegetable oil
  • salt, pepper
  • optional: some garlic powder
  • 1 garlic bulb ** ((you only need one to three cloves for the sauce, the rest can be used otherwise))
  • 30 g deep roasted peanut butter or regular peanut butter *** ((≈ 2 tbsp))
  • 1 tbsp soy sauce
  • 1 tbsp water
  • juice of ½ lime
  • 1 tsp coconut blossom sugar (Alternatively 1 tsp maple syrup/ honey or brown sugar)
Nutrition:
  • Calories: 410 kcal
  • Serving Size: 1 serving
How to cook:
  1. Preparations
  2. Preheat the oven to 200°C or 400°F.
  3. Wash the potatoes thoroughly or peel them, if necessary, cut them in half lengthwise and then into thin wedges.
  4. Wash the vegetables, cut the cauliflower into florets or slices, the zucchini into slices about 1/2 to 1 centimeter thick, the bell pepper into bite-sized pieces, and the eggplant into half-moons about 1/2 centimeter thick. Peel and halve the onion and cut it into thin strips.
  5. Roast the vegetables
  6. Put the vegetables and potatoes on a baking tray, add the oil, salt, pepper and if desired some garlic powder and give it a toss.
  7. Cut off the head of the garlic bulb, drizzle a few drops of oil over it and wrap it in some tin foil. Put it on the baking tray as well and pop it in the oven for 35 to 45 minutes or when small bubbles form on the surface of the potatoes.
  8. Sauce
  9. Before removing the tray from the oven, take out the garlic clove. Put all the ingredients for the sauce in a bowl and mix well. Then squeeze out one to three garlic cloves, mash them finely with a fork and mix them into to sauce.
  10. Serve
  11. Divide the vegetables and potatoes between two plates, drizzle the peanut sauce on top and serve them with a protein side dish of choice.
Notes: Loaded Baked Potato, Mediterranean-Style, When the potatoes are ready, remove from the oven and set aside to rest for 5 minutes. Slice each open wide, and scoop the potato flesh out into a bowl. Add 1 tablespoon olive oil, salt …

Roasted Mediterranean Potatoes With Lemon And Oregano

Roasted Mediterranean Potatoes With Lemon And Oregano
These Roasted Mediterranean Potatoes are fully loaded with lemony oregano, garlic, and olive oil flavors. Plus, they couldn’t be easier to make! No boiling needed. Try this simple side dish the next time you’re craving something fresh, unique and flavorful.
Provided by: Iryna
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Mediterranean
Number of ingredients: 8
Ingredients:
  • 2 lb Yukon gold potatoes
  • 3 cloves garlic
  • 1 1/2 tsp dry oregano
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice (1 small lemon)
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp fresh parsley
Nutrition:
  • Calories: 165 kcal
  • Fat: 10.7 g
  • Saturated Fat: 1.5 g
  • Sodium: 366 mg
  • Protein: 2.3 g
  • Carbohydrate: 17.6 g
  • Sugar: 1.8 g
  • Fiber: 1.6 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 400 F and line a large rimmed baking pan with a parchment paper.
  2. Wash potatoes, pat them dry with a paper towel. Dice into 1” cubes and add to a large bowl. You can make potato wedges or potato cubes, it's up to you. Most important thing to keep in mind is that all potatoes should be roughly the same size.
  3. Add minced garlic, sprinkle with dried oregano, salt, ground black pepper. Pour freshly squeezed lemon juice and extra virgin olive oil over the potatoes.
  4. Mix to combine and spread the potatoes evenly in a single layer on a baking dish.
  5. Roast for 20 minutes. Using a wooden spatula or spoon, carefully stir the potatoes and roast for another 20 minutes until the potatoes are tender when poked with a knife.
  6. Remove Roasted Mediterranean Potatoes from the oven, sprinkle with chopped fresh parsley and serve immediately.
Notes: Mediterranean Roasted Red Potatoes and, Instructions. Preheat oven to 400 degrees. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry …
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