Herb-Roasted Mediterranean Vegetable Medley
Indulge in the mouthwatering flavors of our Herb-Roasted Mediterranean Vegetable Medley, a delightful dish that features a vibrant mix of fresh and healthy vegetables. Oven-roasted to perfection, this recipe brings together the earthy taste of salad potatoes and butternut squash, complemented by the sweetness of red onions and bell peppers. Infused with aromatic garlic, extra virgin olive oil, and fragrant herbs like rosemary and bay leaves, this side dish not only fills your kitchen with an inviting aroma but also offers a delectable combination of textures and flavors. Perfect for enhancing any meal or simply enjoyed on its own, this dish is a great way to savor the goodness of Mediterranean vegetables.
4
Servings
130
Calories
9
Ingredients
Ingredients
salad potatoes
1 lb (cut into 2-inch chunks)
butternut squash
1 lb (seeded and cut into wedges)
red onions
6 small (quartered)
extra virgin olive oil
4 tablespoons
garlic
8 cloves (unpeeled)
red romano bell peppers
2 (seeded and cut into long chunks)
fresh rosemary
4 sprigs
bay leaves
4 sprigs
sea salt
to taste
Instructions
1
Preheat your oven to 200°C (425°F).
2
In a large saucepan, bring water to a boil and add a pinch of salt. Add the salad potatoes and blanch for 5 minutes.
3
Drain the potatoes and transfer them to a large baking tin.
4
Add the butternut squash, red onions, and 2 tablespoons of olive oil to the baking tin. Toss everything together until well coated.
5
Roast in the oven for 10 minutes, allowing the vegetables to start softening.
6
Add an additional tablespoon of olive oil, followed by the unpeeled garlic cloves, bell peppers, 2 sprigs of rosemary, and 2 sprigs of bay leaves to the baking tin.
7
Continue roasting for another 15 minutes, stirring occasionally to ensure even cooking.
8
After 15 minutes, add the remaining rosemary and bay leaves to the tin and roast for another 10-15 minutes, or until all vegetables are tender and slightly charred.
9
As the vegetables roast, check for doneness and stir periodically to promote even cooking.
10
Once cooked, drizzle the remaining olive oil over the roasted vegetables, give them a final toss, and serve warm.
Nutrition Information
6g
Fat
18g
Carbs
2g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Herb-Roasted Mediterranean Vegetable Medley?
It is a vibrant side dish featuring oven-roasted salad potatoes, butternut squash, red onions, and bell peppers infused with garlic, olive oil, and fresh herbs.
What vegetables are included in this medley?
The medley includes salad potatoes, butternut squash, red onions, and red romano bell peppers.
How many calories are in a single serving?
Each serving contains approximately 130 calories.
Is this recipe suitable for a vegan diet?
Yes, this dish is completely plant-based and vegan.
Is this vegetable medley gluten-free?
Yes, the recipe is naturally gluten-free.
What temperature should the oven be set to?
The oven should be preheated to 200 degrees Celsius or 425 degrees Fahrenheit.
Why do the potatoes need to be blanched?
Blanching ensures the potatoes are partially cooked so they reach perfect tenderness during the roasting process.
How long should I blanch the salad potatoes?
The potatoes should be blanched in boiling water for 5 minutes.
Do I need to peel the garlic cloves?
No, the garlic cloves should be added to the roasting tin unpeeled.
What type of oil is used in this recipe?
Extra virgin olive oil is used for its flavor and roasting properties.
How much olive oil is required in total?
The recipe calls for 4 tablespoons of extra virgin olive oil.
How should the butternut squash be prepared?
The squash should be seeded and cut into wedges before roasting.
How should the salad potatoes be cut?
The potatoes should be cut into 2-inch chunks.
How do I prepare the red onions?
The red onions should be quartered.
What fresh herbs are used for seasoning?
The recipe uses fresh rosemary and bay leaves.
How many sprigs of rosemary are needed?
You will need 4 sprigs of fresh rosemary in total.
When do I add the bell peppers to the oven?
Add the bell peppers after the first 10 minutes of roasting the potatoes and squash.
How are the romano bell peppers prepared?
They should be seeded and cut into long chunks.
How many garlic cloves are in the recipe?
The recipe includes 8 unpeeled garlic cloves.
What is the total roasting time?
The total roasting time is approximately 35 to 40 minutes, divided into stages.
How many servings does this recipe yield?
This recipe is designed to yield 4 servings.
What is the fat content per serving?
Each serving contains 6 grams of fat.
How many carbohydrates are in a serving?
There are 18 grams of carbohydrates per serving.
What is the fiber content of this dish?
Each serving provides 3 grams of fiber.
How much protein does this dish contain?
There are 2 grams of protein per serving.
Should I stir the vegetables while they are roasting?
Yes, stir periodically to ensure even cooking and prevent burning.
When is the final tablespoon of olive oil used?
The final drizzle of olive oil is added after the vegetables are fully cooked.
How can I tell when the vegetables are done?
They should be tender and show signs of slight charring.
What kind of salt is recommended?
Sea salt is recommended to be added to taste.
Can this be served as a main meal?
While intended as a side dish, it can be enjoyed on its own as a light vegetarian meal.