Rustic Mediterranean Vegetable Medley
Elevate your next gathering with this stunning Rustic Mediterranean Vegetable Medley. Bursting with vibrant colors and rich flavors, this dish combines an array of fresh, seasonal vegetables that are roasted to perfection, allowing their natural sweetness to shine. This healthy and enticing dish is not only a feast for the eyes, but its aromatic blend of sun-dried tomatoes, garlic, and fresh basil creates an irresistible aroma that fills the room. Perfect for potlucks or family gatherings, it can be served as a delightful side or a flavorful main. Enjoy the delightful crunch and charred edges that bring the Mediterranean out on your plate in every bite. We hope you try this recipe; it's sure to impress your guests!
8-10
Servings
120
Calories
15
Ingredients
Ingredients
Vidalia onion
1 (sliced 1/2 inch thick)
Eggplant
1 (sliced about 1/2 inch thick)
Bell pepper
2 (quartered)
Portabella mushroom
2 (halved)
Zucchini
2 (halved)
Fennel
1 (quartered)
Baby artichoke
1 (halved and prepped)
Olive oil
1/2 cup (more to taste)
Vinaigrette
1/2 cup (your favorite)
Garlic
4 cloves (minced)
Fresh basil
1 bunch (torn into pieces)
Sun-dried tomatoes
1/3 cup (packed in oil and minced)
Salt
to taste
Black pepper
to taste
Red pepper flakes
to taste
Instructions
1
Preheat your oven to 500°F (260°C) for a high-temperature roast.
2
Thoroughly wash and prepare all the vegetables, ensuring they are cut as per the specified sizes.
3
Arrange the vegetables in a single layer across several well-greased cookie sheets. For easier cleanup, consider using disposable aluminum sheets.
4
Generously brush the vegetables with olive oil and season them with salt, ensuring they're evenly coated.
5
Roast in the upper rack of the oven for approximately 15 minutes, or until the vegetables are crisp-tender with some edges beginning to char. Check each pan frequently and remove vegetables individually as they reach the desired doneness.
6
Once roasted, transfer all vegetables to a large serving platter and arrange them artistically to showcase their beautiful colors.
7
While still warm, drizzle with your chosen vinaigrette, then season with additional salt, black pepper, and red pepper flakes to your liking.
8
Top the vegetables with minced garlic, sun-dried tomatoes, and torn basil leaves for added flavor and fragrance.
9
Serve at room temperature for the best flavor experience.
Nutrition Information
9g
Fat
9g
Carbs
1.5g
Protein
2g
Fiber
1.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Rustic Mediterranean Vegetable Medley?
It is a vibrant dish of fresh, seasonal vegetables roasted at a high temperature, featuring sun-dried tomatoes, garlic, and fresh basil.
Which vegetables are included in this recipe?
The recipe includes Vidalia onion, eggplant, bell pepper, portabella mushroom, zucchini, fennel, and baby artichokes.
Is this recipe suitable for vegans?
Yes, this dish is tagged as vegan and contains only plant-based ingredients.
Is the Mediterranean Vegetable Medley gluten-free?
Yes, it is a gluten-free recipe.
How many servings does this recipe make?
This recipe makes approximately 8 to 10 servings.
What is the recommended oven temperature for roasting?
Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius) for a high-temperature roast.
How long should the vegetables be roasted?
Roast the vegetables for approximately 15 minutes, or until they are crisp-tender with charred edges.
What are the nutritional statistics per serving?
Each serving contains 120 calories, 9g fat, 9g carbohydrates, 1.5g protein, 2g fiber, and 1.5g sugar.
How should the Vidalia onion be prepared?
The Vidalia onion should be sliced 1/2 inch thick.
What is the proper way to cut the eggplant?
The eggplant should be sliced about 1/2 inch thick.
How should the bell peppers and fennel be prepped?
Both the bell peppers and the fennel should be quartered before roasting.
How are the zucchini and portabella mushrooms cut?
Both the zucchini and portabella mushrooms should be halved.
What is the best way to arrange the vegetables on the baking sheet?
Arrange the vegetables in a single layer across several well-greased cookie sheets.
What type of oil is used for seasoning?
The recipe calls for 1/2 cup of olive oil, plus more to taste.
Where should the pans be placed in the oven?
Roast the vegetables in the upper rack of the oven.
How can I make cleanup easier?
You can use disposable aluminum sheets to line your cookie sheets for easier cleanup.
When should the vinaigrette be added?
Drizzle the vegetables with your chosen vinaigrette while they are still warm.
What fresh herbs are used in this dish?
The dish is topped with one bunch of fresh basil leaves, torn into pieces.
How are the sun-dried tomatoes prepared?
Use 1/3 cup of sun-dried tomatoes packed in oil, then mince them before adding as a topping.
What is the recommended serving temperature?
Serve the medley at room temperature for the best flavor experience.
How many cloves of garlic are needed?
The recipe requires 4 minced cloves of garlic.
Does this recipe include any spice or heat?
Yes, you can season the dish with red pepper flakes to your liking.
Can this be served as a main dish?
Yes, it can be served as a delightful side or a flavorful main.
Is the sodium content provided?
No, the sodium content is not specified in the recipe data.
How many ingredients total are in this recipe?
There are 15 ingredients in total.
Should the vegetables be washed?
Yes, the instructions state to thoroughly wash and prepare all vegetables before roasting.
How should the final platter be presented?
Transfer the roasted vegetables to a large platter and arrange them artistically to showcase their colors.
What type of vinaigrette should be used?
The recipe suggests using 1/2 cup of your favorite vinaigrette.
Is this dish good for large groups?
Yes, it is described as perfect for potlucks or family gatherings.
What provides the charred edges in the dish?
The high-temperature roast at 500 degrees Fahrenheit creates the charred edges and natural sweetness.