Baked Mediterranean Vegetables

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This is my kind of meal — chunky roasted vegetables basted in olive oil and lemon juice then sprinkled with kosher salt — magnificent flavors all by themselves and delicious served with a side of creamy hummus or your favorite cooked grains or pasta. Personally, I can’t resist a huge dollop of Greek Tzatziki Cucumber Sauce on my helping.

Last night I served them next to these amazing >> Turkey Burgers. Of course, you can mix the vegetables anyway you like, and they are also good with fresh chopped mint tossed in.


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Baked Mediterranean Vegetables

1 onion, peeled and quartered
1-2 zucchini, halved or quartered and cut lengthwise
1 eggplant, cut into thick slices, lengthwise
olive oil
Kosher salt
lemon juice (from one large lemon)
2 bell peppers (red, yellow or green), seeded and sliced
12 Kalamata olives, pitted
about 8 fresh basil leaves, torn (optional)
black pepper

Pre-heat oven to 450*. Place onions, zucchini, eggplant slices onto a baking sheet and brush with olive oil, and lemon juice. Turn each in the pan and repeat with oil and lemon juice, sprinkle with salt. Add peppers (no oil needed) to the mix and bake all the vegetables for 20 minutes, turning them once after 10 minutes. Vegetables are done when they are tender in the middle and browned around edges. Remove from oven and add olives, fresh basil and black pepper. Squeeze any extra lemon juice over the top. Serve alone or with hummus, Tzatziki, or your favorite grain dish or entree.

So, this is how we have been eating around here this week. Really enjoying the vegetable harvest from our local farmer’s stand and also these last few weeks of summer before the kids head back to school. How about you? How have you been enjoying this season’s fresh vegetables?  Do you have a favorite way to cook them, or do you prefer your veggies raw?




1 Comment

  1. Pingback: Skillet Cornbread With Orange-Blossom Honey Butter | Modern Hen home

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