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Chapter 7: Vegetables, The Complete Mediterranean Cookbook

Chapter 7: Vegetables, the Complete Mediterranean Cookbook recipe image
This vibrant vegetable medley brings the warmth of a Mediterranean kitchen to your table. Yukon Gold potatoes, known for their creamy texture and buttery flavor, are roasted until golden and tender. They are paired with crisp-tender green beans, creating a delightful contrast in texture. The dish is infused with the earthy aroma of fresh oregano and the pungent kick of minced garlic, all brought together by high-quality extra-virgin olive oil. It&# 226;ÂÂs a simple yet sophisticated side dish that pairs beautifully with grilled meats, fish, or as a hearty addition to a vegan meal. The savory, herbaceous flavors make it a comforting choice for weeknight dinners or casual gatherings.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 280.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant vegetable medley brings the warmth of a Mediterranean kitchen to your table. Yukon Gold potatoes, known for their creamy texture and buttery flavor, are roasted until golden and tender. They are paired with crisp-tender green beans, creating a delightful contrast in texture. The dish is infused with the earthy aroma of fresh oregano and the pungent kick of minced garlic, all brought together by high-quality extra-virgin olive oil. It&# 226;ÂÂs a simple yet sophisticated side dish that pairs beautifully with grilled meats, fish, or as a hearty addition to a vegan meal. The savory, herbaceous flavors make it a comforting choice for weeknight dinners or casual gatherings.
Ingredients
  • 5 Tablespoons extra-virgin olive oil
  • 1 Onion, chopped fine
  • 2 Tablespoons minced fresh oregano or 2 teaspoons dried
  • 4 Garlic cloves, minced
  • 1/2 cups water
  • 1/2 pounds green beans, trimmed and cut into 2-inch lengths
Directions
  1. 1
    Preheat the oven to 400ðF (200ðC).
  2. 2
    In a large bowl, toss the cut potatoes with 2 tablespoons of olive oil, salt, and pepper.
  3. 3
    Spread the potatoes in a single layer on a large baking sheet.
  4. 4
    Roast the potatoes for 15 minutes until they begin to soften.
  5. 5
    Meanwhile, in a small skillet, sauté the chopped onion in 1 tablespoon of olive oil over medium heat until translucent, about 5 minutes.
  6. 6
    Add the minced garlic and oregano to the skillet and cook for 1 minute until fragrant.
  7. 7
    Remove the baking sheet from the oven and scatter the green beans and sautéed onion mixture over the potatoes.
  8. 8
    Drizzle the remaining 2 tablespoons of olive oil over the vegetables and toss everything together on the sheet.
  9. 9
    Sprinkle with a little water to create steam and season with additional salt and pepper if needed.
  10. 10
    Return to the oven and roast for another 15 minutes until the potatoes are golden and tender, and the green beans are crisp-tender.
  11. 11
    Transfer to a serving dish and serve warm.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 280.8kcal
% Daily Value *
Total Fat 19.2g30%
Saturated Fat 2.7g14%
Cholesterol 0.0mg0%
Sodium 10.5mg1%
Total Carbohydrate 26.2g9%
Dietary Fiber 6.4g26%
Sugars 1.7g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roasted, potatoes, green, beans, oregano, garlic, olive, oil, mediterranean, side, dish, vegan, healthy, vegetables, herbs, onion, yukon, gold, roast, dinner
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