Mediterranean Pan Roasted Vegetables
A simple yet flavorful recipe for pan roasted vegetables. This quick side dish cooked on a stove top is ready from start to finish in less than 15 minutes!
Servings: 4
Ingredients
- 2 tbsp olive oil (see note 1)
- 9 ounces Asparagus (250g), ends trimmed off
- 4 Whole Garlic Cloves , peeled (see note 2)
- 9 ounces Cherry Tomatoes (250g)
- 2 Handfuls of Fresh Spinach (see note 3)
- A generous pinch of Salt
- A pinch of black pepper
- 1 tsp Garlic Powder
- 2 tsp dried oregano
Instructions
- In a large frying pan (skillet), heat the oil. Meanwhile, cut the asparagus stalks in half. Add them to the pan altogether with garlic cloves and roast them on high for about 4 minutes or until the asparagus is softened but not completely soft. Stir from time to time.
- Then, add cherry tomatoes and cook until the asparagus is done, and the tomatoes look to your liking (some of you might like them harder while others softer so it’s up to you).
- At last, add fresh spinach, salt, pepper, garlic powder and oregano. Mix everything well. Cook until the spinach is wilted (this only takes seconds).
- Best served warm.
Notes
- Olive oil – use extra virgin oil, if you can. If not, use regular olive oil.
- Garlic cloves can be omitted.
- Spinach – for best results, use fresh spinach.
- All the amounts of the ingredients used in this recipe can be easily adjusted to your liking.
- The cooking time may vary. This will depend on the thickness of your asparagus.
Nutrition
Calories: 95 kcal (5%), Carbohydrates: 7 g (2%), Protein: 2 g (4%), Fat: 7 g (11%), Saturated Fat: 1 g (6%), Sodium: 10 mg, Potassium: 289 mg (8%), Fiber: 2 g (8%), Sugar: 3 g (3%), Vitamin A: 841 IU (17%), Vitamin C: 19 mg (23%), Calcium: 36 mg (4%), Iron: 2 mg (11%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
