Mediterranean Roast Vegetables

Mediterranean Roast Vegetables

anonymous

"These wonderfully-flavored vegetables make a delicious companion to roasted meat. You can use whatever vegetables you prefer."
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Ingredients

1 h 25 m servings 675 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 675 kcal
  • 34%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 112g
  • 36%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1244 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.
  3. Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.

Reviews

Read all reviews 11
  1. 14 Ratings

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Most helpful positive review

I took the submitter's suggestion and used vegetables I had on hand. I used sweet red pepper, zucchini, and vidalia onion. I chose not to use potatoes as I was already serving rice with my meal....

Most helpful critical review

The flavor of this dish is nice, but if I made it again I would cut way back on the oil and the vinegar. It called for far too much and the veggies were drowning. Also, the recipe will easily wo...

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The flavor of this dish is nice, but if I made it again I would cut way back on the oil and the vinegar. It called for far too much and the veggies were drowning. Also, the recipe will easily wo...

I took the submitter's suggestion and used vegetables I had on hand. I used sweet red pepper, zucchini, and vidalia onion. I chose not to use potatoes as I was already serving rice with my meal....

Like anonymous suggested I used what I had, which was 1 fennel bulb, 1 potato (about to sprout), 3 half used onions (I kept forgetting I had already started one), 3/4 of a red bell pepper, a hal...

I thought this was fantastic! Very aromatic while cooking, and the taste is very hearty, almost rustic with the rosemary and potatoes. I stayed pretty close to the original recipe except that ...

Omitted the peppers, used red potatoes (kept the skins on), cut back on the rosemary, and doubled the fennel as I'm crazy about it atm. As always, I used white balsamic vinegar. Very good. Thank...

this was pretty tasty but by the time the potatoes where cooked through, the veggies where practically mush. i cut back on the oil by a 1/4 and it still ended up being too much. i'd recommend st...

Very delicious! I didn't have vegetable bouillion so I used about 1 tsp. of Chicken bouillion. I also did not have the balsamic vinegar, peppers, fennel or zucchini. Instead of fresh rosemary...

This was ok different kind of taste, Im not a fan of Zuccini so I just used the potatoes and peppers.

I received a huge fennel bulb on Saturday and had been trying to figure out what to do with it when I found this recipe. I'm so glad I did!! It was MARVELOUS!! I added some of the fresh fennel f...

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