Mediterranean Baked Vegetables

Posted on 04 October 2017

A really delicious Mediterranean salad consists of a beautiful cornucopia of tomatoes, cucumbers, olive oil, olives and feta cheese. In my opinion, it is hard to beat a Greek salad whenever you need a boost of vegetables. The combination of flavors work some kind of magic on the taste buds.

Which got me to thinking, was there a way for me to create a hot vegetable dish inspired by the Mediterranean?  The answer is definitely yes!

This Mediterranean baked vegetable dish can be prepared ahead of time and reheated when guests arrive. Bring it to a potluck. Bake and freeze the leftovers. Prepare it in a slow cooker. Use leftovers and make a soup. Basically, the message here is that you are going to want to make this, over and over again.   

We’ve made this twice in the past week and boy did it stretch! It made it’s way to dinner with the family, to a planning committee meeting, a potluck at church, and then leftovers with the husband. It’s a keeper. You’re going to want to make this, over and over again.

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MEDITERRANEAN BAKED VEGETABLES 

Ingredients

1 sweet onion, sliced
1 tablespoon butter
1 garlic clove, minced
3 tablespoon extra virgin olive oil
½ pound bag of red, yellow, and orange mini bell peppers, halved and seeds removed
½ zucchini, thick sliced
½ yellow squash, thick sliced
1 cup of sliced black olives
2 cups of tomatoes, quartered
5-6 marinated artichoke hearts, halved
1 cup parmesean/Italian finely-shredded cheese blend
½ teaspoon sea salt
¼ teaspoon black pepper
feta cheese, garnish

Instructions

1. Preheat oven to bake 350 degrees.

2. Sauté onions in butter, garlic, and 1 tablespoon of olive oil on medium-high heat for five minutes. Stir in De Nigris Aged Balsamic Vinegar of Modena 55% and remove from heat.

3. In a large mixing bowl, combine peppers, zucchini, squash, artichokes, black olives, tomatoes, cheese, salt, and pepper. Add sautéed onions and stir.

4. Grease baking dish with remaining olive oil and pour all ingredients into dish. Cover with aluminum boil and bake for thirty minutes, or until vegetables are cooked to your preference.

5. Garnish with feta, serve, and enjoy!

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Post and recipe by our friend nwaFoodie, a hub for food happiness. The Women Bloggers member Lyndi Fultz focuses on the simplicity of fresh ideas when it comes to the exploration of food, eating, and enjoying life. Her blog conveys a sense of joy, curiosity and wonder of all the touch points of eating coupled with a fun and upbeat tone, pulling readers into a welcoming foodie fold that has none of the usual snobbery. She blogs from the perspective of a small town foodie exploring her backyard, spreading the message that eating well is truly one of the most joyful pleasures of living.