Roasted in the oven and garnished with fresh herbs, the eye-popping flavor of the roasted peppers are sure to make this a vegetarian recipe that you will revisit over and over again.

Transfer to the oven and roast for 20 minutes. Turn on the broiler and continue to roast to slightly char the edges of the cheese, 3 to 5 minutes more. Remove and cool slightly.

We go through a lot of bell peppers in my household. We add them to pasta sauce, to ground beef, to eggs, to shredded chicken ...

Roasting veggies brings out so much flavor in them. Plus, it's a much easier, mostly hands-off way to cook. Throw them on a ...

Spread the peppers and onions beside them. 3. Roast on the bottom shelf of the oven for 25 to 30 minutes, or until the vegetables are tender and the potatoes are golden. PORK CHOPS ...

Directions Preheat a grill to high. Preheat oven to 375 degrees. Thread meat onto 8 flame-resistant skewers and lightly brush with olive oil. Arrange peppers on a baking sheet and drizzle with 2 ...

Return the sheet pans to the oven and keep roasting for another 20 to 25 minutes, until the peppers are starting to char, the onions are soft, and the feta is tender.

Before roasting, I toss the carrots, parsnips, peppers and onions in just a tablespoon of olive oil until evenly coated, and then add the garlic, herbs and seasoning. Once combined, I place the ...

Broil until blackened, about 4 to 5 minutes. Remove them from the broiler; wrap the peppers in the foil lining. When cool enough to handle, remove the skins and dice the peppers.

Ingredients 2 pounds dry-aged steak, such as rib-eye or strip steak, cut into 1½-inch cubes ¼ cup extra-virgin olive oil, plus more for brushing meat 12 jarred piquillo peppers, strained Kosher ...