Healthy and Delicious Mediterranean Vegetables Recipe
Are you in the mood for a delicious and creamy Mediterranean-style vegetable dish? Look no further than this recipe for Mediterranean Vegetables in a Creamy White Wine Sauce. This recipe is perfect for vegetarians who are looking for a flavorful and satisfying meal option, but it’s also versatile enough to pair with meat like chicken or salmon.
Our colorful assortment of fresh vegetables topped with a delicious rich creamy Swiss cheese white wine sauce will definitely steal the show as an appetizing side dish or even as the main course. The roasted vegetables add a depth of flavor to the dish that is thichen through cream and white wine sauce.
Not only is this dish aesthetically pleasing to the eye, but it’s also packed with nutrients and antioxidants thanks to the bell peppers, zucchini, mushrooms, garlic and onion. This recipe is quick and easy to make at home, and its restaurant-quality taste will make you feel like you’re dining out.
If you’re looking for an unforgettable taste sensation in your mouth, then this Mediterranean Vegetables in a Creamy White Wine Sauce recipe is a must-try. So without further ado, let’s jump in!
Why You’ll Love This Recipe
Are you a fan of colorful, healthy, and tasty Mediterranean cuisine? Then let me tell you why you’re going to love this recipe for Mediterranean vegetables in a creamy white wine sauce.
First of all, this recipe is loaded with veggies: mushrooms, zucchini, red and green bell peppers. They create a colorful assortment of fresh vegetables that are topped with a deliciously rich creamy Swiss cheese white wine sauce. The roasted vegetables bring out their own unique flavor profiles when paired with the silky smooth white wine cream sauce.
Secondly, it’s one of the best vegetarian pasta recipes that’s out there. This appetizing side can be served as is or paired with your favorite meats like chicken breasts, chicken thighs, pork tenderloin or salmon fillet for even more dish variations that will tantalize your taste buds.
Thirdly, this recipe is quick and easy to make like most sauces we whisk on the stove. Within 4 minutes onions and garlic are sautéed in olive oil, mixed with chicken broth, dry white wine, and heavy cream to thicken into a creamy white sauce. Meanwhile, fresh vegetables are roasted in the oven until tender and juicy. Once both are ready they are combined on the stovetop to make a mouth-watering sauce pasta dish.
So whether it’s for lunch or dinner, impress your friends and family with this amazing Mediterranean vegetable pasta dish made with a creamy white wine sauce!
Ingredient List
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 medium-sized red bell pepper, thinly sliced
- 1 medium-sized green bell pepper, thinly sliced
- 10 oz mushrooms, sliced
- 1 zucchini, halved and cut into thin slices
- Salt and fresh ground black pepper to taste
Creamy White Wine Sauce Ingredients
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 2/3 cup heavy cream
- Salt and freshly ground black pepper to taste
Note: You can refrigerate excess sauce and use it in vegetable pasta or chicken pasta the next day!
The Recipe How-To
Once you have gathered all the ingredients, it’s time to start cooking! Here are the step-by-step instructions for making this delicious Mediterranean Vegetables in a Creamy White Wine Sauce recipe.
Step 1: Sauté the Vegetables
First, preheat your oven to 400°F/200°C. Cut one zucchini, one red bell pepper, and one green bell pepper into bite-sized pieces. Next, slice half a cup of mushrooms and chop one garlic clove. Heat two tablespoons of olive oil in a skillet over medium-high heat. Add the vegetables, garlic, and mushrooms to the skillet and sauté them for about 4 minutes or until they begin to soften.
Step 2: Roast the Vegetables
Transfer the sautéed vegetables to a baking dish and place it in the oven. Roast them for approximately 20-25 minutes or until they are tender and slightly caramelized.
Step 3: Make the Creamy White Wine Sauce
While the vegetables are roasting in the oven, grab a small saucepan and pour in 1 cup of dry white wine. Heat up the pan on medium heat until the wine starts to boil. Add one cup of heavy cream into the wine and stir them together until combined.
Step 4: Thicken the Sauce
Let simmer for about 10-15 minutes or until the sauce has thickened to your desired consistency.
Step 5: Combine and Bake!
Take out your roasted vegetables from your oven and pour your cream sauce mixture over them. Top with a handful of shredded swiss cheese then bake for an additional 5-10 minutes or until cheese has melted on top.
Congratulations! Now you have wonderfully cooked Mediterranean Vegetables topped with a delicious rich creamy sauce.
Substitutions and Variations
Looking to switch things up in this recipe? No problem! There are plenty of substitutions and variations you can make to customize this dish to your liking. Here are a few ideas:
– Swap out the vegetables: While we love the colorful assortment of fresh Mediterranean veggies in this recipe, you can easily mix it up with whatever veggies you have on hand. Try adding roasted carrots or sweet potatoes for a touch of sweetness, or toss in some broccoli or cauliflower for added texture.
– Make it vegetarian: This recipe is already vegetarian-friendly, but if you’re looking to make it even more plant-based, try swapping out the heavy cream for coconut cream or cashew cream. You can also use vegetable broth instead of chicken broth for added flavor.
– Add protein: While this dish is plenty flavorful on its own, adding some protein can make it even more satisfying. Try tossing in some cooked chicken breast, salmon fillet, or pork tenderloin for a hearty meal. You could also serve this with chicken thighs or bake vegetables to add some variety.
– Switch up the sauce: While we love the creamy white wine sauce in this recipe, there are plenty of other sauces you could use as well. A garlic butter sauce would be delicious with these vegetables, or try making a mushroom sauce with sautéed mushrooms and garlic.
No matter how you choose to customize this recipe, we know it will be delicious. Have fun experimenting!
Serving and Pairing
This Mediterranean Vegetables in a Creamy White Wine Sauce recipe makes for an appetizing side dish, perfect for serving at dinner parties or family gatherings. The colorful assortment of fresh vegetables topped with delicious rich creamy swiss cheese white wine sauce steals the show and will leave your guests wanting more.
If you’re looking to turn this into a full meal, add some roasted vegetable pasta or twirls of angel hair pasta cooked in a creamy white sauce. Chicken breast or thighs, pork tenderloin, or baked vegetables also make great protein additions to the meal.
When it comes to pairing wine with this dish, it’s best to stick to dry white wines. A crisp and refreshing Sauvignon Blanc or Pinot Grigio would complement the medley of flavors in the recipe wonderfully. If you prefer something sweeter, you can opt for a chardonnay which pairs well with creamy dishes due to its buttery notes.
Overall, this Mediterranean Vegetables in a Creamy White Wine Sauce recipe is both delicious and versatile in its serving options, making it the best vegetarian pasta dish or side dish that anyone can enjoy.
Make-Ahead, Storing and Reheating
One of the great things about this Mediterranean Vegetables in a Creamy White Wine Sauce recipe is that it can be made ahead of time and reheated when needed. This means you can prepare a batch on a lazy Sunday afternoon and have several meals sorted for the upcoming week, or simply make it in advance for an upcoming dinner party or potluck.
To make ahead, simply prepare the vegetables according to the recipe and store them separately from the sauce. When ready to serve, heat up the sauce in a pan on low heat until hot and bubbly. Add the vegetables and stir gently until they are heated through.
As for storing leftovers, we recommend placing them in an airtight container and refrigerating them for up to 3-4 days. To reheat, simply place the desired portion in a microwave-safe dish and heat on high for 1-2 minutes, stirring halfway through. If you prefer to reheat on the stove, transfer the leftovers to a pot and heat up slowly over low heat, adding a splash of water if necessary.
While this dish is best served fresh, it still tastes delicious as leftovers thanks to its rich creamy white wine sauce that keeps well over time. So whether you’re looking to meal prep or save leftovers for another day, this recipe is an excellent choice that will keep you coming back for more.
Tips for Perfect Results
To ensure that your Mediterranean Vegetables in a Creamy White Wine Sauce turn out perfectly every time, follow these helpful tips:
1. Use fresh vegetables to get the full flavors and textures that are required for this dish. You want each vegetable to retain its natural flavor even as it is cooked in garlic and wine, so be sure to use vegetables that are firm and not wilted.
2. Cut the vegetables into uniform size so that they cook evenly. The best way to achieve this is to cut larger vegetables like zucchini and bell peppers into similar-sized pieces to ensure even cooking.
3. Don’t overcook the vegetables during the roasting process. Be vigilant about constantly checking on them after 15 minutes of cooking time. Remember: Mushy overcooked vegetables will ruin the dish’s texture and taste.
4. Use dry white wine, preferably Sauvignon Blanc, which adds a complex yet light touch to this dish’s creamy sauce.
5. To avoid separating or curdling of the heavy cream due to high heat or acidity, add it towards the end of cooking after you’ve turned down the heat.
6. If your creamy white wine sauce is thin, consider adding a bit of cornstarch slurry (1 part cornstarch mixed with 2 parts water) into the warm vegetable mix before pouring in the cream sauce base. This will cause your sauce to thicken up slightly.
7. Taste as you go, adjusting seasoning as needed with salt and ground pepper.
8. Allow the roasted vegetables to cool down slightly before pouring over the cream sauce mixture – this will allow thick creamy sauce time to permeate throughout your colorful assortment of fresh vegetables before serving.
By following these simple tips, you can create a delectable roasted vegetable pasta dish that is perfect for any occasion!
FAQ
Before we conclude this recipe article, I have gathered some frequently asked questions that will give you more insights and valuable information about this recipe. Read along to get answers to your potential questions and improve your cooking experience.
How do you thicken creamy white wine sauce?
When creating a creamy wine sauce, we can incorporate flour as a thickening agent. This addition can be likened to a speedy roux, a technique commonly used for creating rich sauces. After simmering the flour with the wine and cream, it should cook for a minimum of three minutes. Once finished, we can stir in Parmesan cheese, diligently whisking until it melts into creamy goodness.
How do you keep cream from curdling in wine sauce?
It’s important to keep in mind that when cooking with wine, it’s best to pour the sauce over the wine rather than pouring the wine over the sauce. This little tip can help prevent the milk in the sauce from curdling. Another way to avoid curdling is to use small amounts of preheated wine that have lower alcohol and acidity levels.
What is Mediterranean vegetable blend?
This dish comprises of an assortment of fresh vegetables like green beans, zucchini, potatoes, carrots, red peppers and shallots, lightly seasoned with garlic and olive oil. It only requires a quick sauté before serving, making for a simple yet flavorful meal.
Why did my wine and cream sauce curdle?
When it comes to making a sauce with white wine, caution is necessary. Merely heating white wine and mixing it with heavy cream is not enough, as the high alcohol level and acidity in the wine can curdle the mixture. Therefore, a more careful and calculated approach should be taken to ensure a smooth and flavorful sauce.
Bottom Line
In conclusion, this Mediterranean Vegetable in a Creamy White Wine Sauce Recipe is the perfect vegetarian option for those who love rich and creamy dishes. The colorful assortment of fresh vegetables topped with deliciously rich and creamy sauce steals the show as an appetizing side dish or when mixed with roasted vegetable pasta or best vegetarian pasta white.
This recipe provides you with an opportunity to indulge in a savory meal that you would think takes forever to prepare but is actually done quickly in just 30 minutes. You can have it for dinner with baked vegetables, grilled chicken breast or salmon fillet, pork tenderloin or switch things up and try our mushroom sauce with chicken thighs or a salmon recipe.
With its perfect balance of flavors, it’s almost criminal not to serve this pasta dish without heavy cream and white wine cream sauce. It’s no doubt that the mix of olive oil, white wine, and garlic makes the perfect combination for a thicken creamy dressing that you’ll find yourself craving more of after each meal. Trust me; your taste buds will thank you for trying out this delightful recipe.
Mediterranean Vegetables in a Creamy White Wine Sauce Recipe
Ingredients
- 2 tablespoons olive oil
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 white onion, diced
- 1 garlic clove, crushed
- 1 zucchini, sliced
- 6 mushrooms, quartered
- 1/2 cup dry white wine
- 1 chicken stock cube
- 1/2 cup heavy cream
Instructions
- In a skillet over medium heat, warm up the olive oil.
- Add the green and red bell peppers, onion and garlic and cook, stirring, for 4 minutes.
- Add the zucchini and mushrooms and cook, still stirring, for a further 4 minutes.
- Add the dry white wine and simmer uncovered for 4 minutes. By the end of the 4 minutes, the wine should have reduced a little.
- Crumble in the chicken stock cube, stir it in and simmer for 2 minutes.
- Add the cream. Turn up the heat a little and simmer for 5 minutes, until the sauce has reduced and thickened.
- Serve over pasta, rice, baked potatoes, chicken or as a side dish.