Sentences with phrase «peppers on the baking tray»

Place the chopped up pepper on a baking tray and drzzle with some olive oil, add some salt and roast in the oven for 20 - 25 minutes until soft.

Once ready, put the rolled peppers on a baking tray, sprinkle with the parmesan cheese and grill for approximately five minutes.

Not exact matches

With the roasted carrot hummus, you also need to pre-heat the oven to 180C, then cut the carrots into sticks and roast them on a baking tray with olive oil, salt and pepper for about 45 minutes so that they're really tender.

Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top.

While that steams, rinse and drain the chickpeas and place them on a baking tray with the paprika, cumin, chilli flakes, salt and pepper and drizzle a little olive oil at the end.

Place the sprouts on a baking tray with olive oil, salt, pepper and chilli flakes and bake for 30 minutes — until they being to crisp and the very edges turn ever so slightly brown.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Line a baking tray with parchment paper and drizzle a little extra virgin Spanish olive oil on top of the parchment paper, then start adding the slices of potatoes on top of the parchment paper in a single layer, drizzle a little bit more of extra virgin Spanish olive oil on top of the potatoes, season them with sea salt and a hint of freshly cracked black pepper and them to the oven

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

I did change it a little: I used much more chilli powder and fried a bit of onion with the chicken, salted the avocado, made my own roasted pepper (just put a whole red bell pepper on an oiled baking tray at 200C for 30 min) and added some creme fraiche on top!

Toss the potatoes with basil, olive oil, salt and pepper and lay out on the prepared baking tray.

Simple drain and rinse a tin of chickpeas, mix them with your favourite spices, a drizzle of olive oil, sea salt and black pepper, spread them on a baking tray and roast for 20 - 30 minutes at 180 degrees Celcius, stirring occasionally.

Rub them with the oil, arrange them on 3/4 of the baking tray and sprinkle them with salt and pepper.

Increase oven temperature to 400 F. Spread the cherry tomatoes on a parchment paper - covered baking tray, drizzle with olive oil, salt and pepper and cook for about 12 minutes.

On a baking tray, drizzle olive oil over the sweet potato pieces and sprinkle with salt and pepper.

Cut the sweet potato and beet into bite size pieces, place on a baking tray, season with salt, pepper and paprika and drizzle with a bit of olive oil.

We'll start by slicing the red peppers, tomatoes and onion in half and placing on a baking tray.

Place slit side up on the baking tray and bake for 12 - 15 minutes, until the peppers begin to soften and brown.

Slice zucchini and aubergine into 1 cm rounds, cut bell pepper into 4 - 6 pieces and place them in a single layer on a baking tray (I used two trays).

Once your peppers have been washed, place them on a baking tray that has been lined with parchment paper.

Fill the peppers with the quinoa mixture, place on a baking tray or dish, cover with aluminum foil and place in the oven.

Chop the cauliflower into bite sized pieces, place them on a baking tray with a little bit of olive oil, salt, pepper and paprika.

Lay the cauliflower pieces on a large flat baking tray and sprinkle with salt, pepper, and lemon zest.

Place the cherry tomatoes on a baking tray, you can season with salt and pepper, you can drizzle some olive oil or maple syrup on top.

Pre-heat your oven with the bake / broil option to its highest setting, add 2 red bell peppers, 1 tomato and 2 cloves of garlic (wrap the garlic in foil paper) to a baking sheet lined with foil paper, drizzle some extra virgin Spanish olive oil on the bell peppers and season with sea salt, add the baking tray to the oven for 20 minutes

Cut sweet potatoes into small cubes, place them on a baking tray in a single layer, then sprinkle with chili, salt, and pepper.

Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven.

Cut a slit on 2 cloves of garlic, wrap them in foil paper, add to the baking tray with the bell peppers, and add the bell peppers and garlic to the oven for about 18 minutes, then remove from oven and let them cool off

Toss them in a bowl or right on the baking tray with 1 tablespoon coconut oil and thyme leaves, sprinkle with salt and pepper.

Place the vegetables on a large baking tray and drizzle with half the olive il (2 Tbsp) plus the spices and salt and pepper to taste.

Spread the squash / pumpkin out evenly on the baking tray a sprinkle with pepper and a generous pinch of salt.

Toss with the remaining tablespoon of oil, spread on a second lined baking tray and season with salt and pepper.

I doubled the recipe and did the seabass separately under the grill (3 mins on a baking tray, skin up, w / oil and pepper, very hot grill) as I did not have enough room to do it all in the casserole pot.

Place the eggplant, onion, and garlic on the baking tray and toss with the oil and a bit of salt and pepper.

Place the pepper halves, skin side up, on a baking tray and place under a hot grill.

Place the green beans on a baking tray and toss with 1 tsp of olive oil and salt and pepper.

When this is done, remove the wedges from the bowl and place them onto a non-stick baking tray, and sprinkle with some freshly ground black pepper on top.

Season with salt and pepper, pop a sage leaf or two into each and stand the pumpkins on a baking tray, lids tucked in alongside.