You can
roast onion slices along with other root vegetables, or braise in a layer of olive oil with herbs in the oven.
Not exact matches
While the corn is
roasting;
slice the tomatoes, red pepper, red
onion and green jalapeño into really small cubes, removing the seedy parts of the peppers first.
Top with burger,
sliced red
onion and
roasted jalapeños.
Brittany from Eating Bird Food is taking advantage of the spring's bounty with this Strawberry Spinach Salad with
roasted asparagus, grilled chicken, crunchy cucumber
slices, avocado, red
onion, toasted almond silvers and a citrus poppy seed dressing.
oil from jar 1/2 small
onion,
sliced (1/2 cup) 1 jarred
roasted red pepper, drained and cut into strips (1/4 cup) 1/2 tsp.
Along with the eggplant, I
roast a red pepper, tomatoes and
sliced red
onions.
2 medium sized red
onions, unpeeled, and cut into 12 wedges (You want the root end on the
slices so that the
onions look like fans when they are finished
roasting.)
11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green
onions thinly
sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of
roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt
Remove the crock with the tomatoes from the oven and add the goat cheese mixture, caramelized
onion and
sliced roasted red bell pepper to the crock with the tomatoes.
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
Roasted Hatch Potato Salad with Tuna 2 - 3
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (op
roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive oil (2 tbsp + 2 tsp) 1/2 small red
onion,
sliced 1/8 ″ thick 1 large shallot,
sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
Just saute peppers and
onions and
sliced rare
roast beef from the deli counter then when it's all hot, toss it with some of the mayo and put it over romaine.
The finished plate is a bed of
roasted sweet potato
slices (
slice the sweet potatoes into rounds, toss them in olive oil, salt, and pepper, and
roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with
onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.
5 lbs fresh fava beans, blanched and double shelled 1 large
roasted red pepper, chopped 1 small red
onion,
sliced into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp red wine vinegar Salt & pepper to taste
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2),
sliced into sticks Carrots (1 bunch),
sliced into stick — about the same size as zucchini Red
onion (1 medium),
sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be
roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
Tonight, I'm also experimenting with some
roasted squash, and have a plan for a vegetarian lasagna with
roasted squash and pumpkin,
sliced pears and caramelized
onions — I'm hoping it'll be yummy!
Menu Description: «
Sliced Portobello mushrooms between layers of Provolone & Monterey Jack cheeses,
roasted onions and tomatoes on grilled, buttery bread.»
It came together so quickly in the food processor), as well as
roasted the sweet potatoes and quickly sautéed some thinly
sliced onion, minced garlic and then added spinach.
6 oz shiitake mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c fresh whole wheat bread crumbs (from 1
slice) 1 lg egg 1/4 c chopped celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c chopped
onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp olive oil 4 whole wheat buns, toasted 1/4 c chopped
roasted red bell peppers 1/4 c watercress
It is filled with chopped lettuce, cucumber, and red
onion, sun dried tomatoes, chickpeas instead of the hummus sometimes served on sabich,
roasted slices of eggplant, hard boiled eggs, and arguably the best part - spiced and toasted strips of pita.
Thinly
sliced green bell peppers,
roasted red peppers, a jalapeno,
onion, garlic and fresh chopped tomatoes seasoned with thyme and paprika are cooked in a skillet until soft, tender and juicy.
Add the
roast beef to the skillet, and using two spatulas, pull the
slices of beef apart to shred as it cooks, mixing it with the
onions, until the beef is no longer pink.
* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large
onion, thinly
sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper,
roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste
7 to 8 pound
roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste
Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white
onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
onion cut four pieces 1 to 2 zucchinis washed and
sliced with skin on in half in wide
slices
Cover the
roast with the
sliced onions and add the water to the bottom of the slow cooker.
3 pounds sirloin tip
roast (bound) or eye of round roast (bound) 1 package (9 ounces) of McCormick's liquid Pot Roast with Caramelized Onion & Black Pepper seasoning 1 packet of dry Italian dressing mix 1 large onion, sliced in half moons 1 cup
roast (bound) or eye of round
roast (bound) 1 package (9 ounces) of McCormick's liquid Pot Roast with Caramelized Onion & Black Pepper seasoning 1 packet of dry Italian dressing mix 1 large onion, sliced in half moons 1 cup
roast (bound) 1 package (9 ounces) of McCormick's liquid Pot
Roast with Caramelized Onion & Black Pepper seasoning 1 packet of dry Italian dressing mix 1 large onion, sliced in half moons 1 cup
Roast with Caramelized
Onion & Black Pepper seasoning 1 packet of dry Italian dressing mix 1 large onion, sliced in half moons 1 cup
Onion & Black Pepper seasoning 1 packet of dry Italian dressing mix 1 large
onion, sliced in half moons 1 cup
onion,
sliced in half moons 1 cup water
roasted peanuts, crushed lightly 2 cloves garlic, grated 2 tbsps green
onions (green part only), finely
sliced 1 tbsp Sichuan peppercorns, finely ground with a mortar and pestle
3 C Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic,
roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button Mushrooms, chopped 2 Red
Onions, chopped 5 Carrots,
sliced thin 4 Large Zucchini, chopped small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon
Ingredients: - 2 sweet potatoes, diced into cubes - 3 medium sized beets, peeled and diced into cubes - 16 oz of Brussel sprouts,
sliced in half - 1 small
onion, thinly
sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil for
roasting - salt & pepper for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized
onions (sort of fajita style), bronzed carrots (
slices of carrot
roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and
onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of
roasted red peppers, and half of a veggie burger made with black beans and corn.
Ingredients -
Roasted Veggies - 1
onion,
sliced or roughly chopped - Thinly
sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed zucchini - Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper to taste
2) Toss the
sliced onions and fennel with olive oil and salt and pepper and place on a
roasting sheet.
I paired it with a salad that I normally wouldn't make at home, a tasty mix of greens topped with
roasted asparagus, thin
sliced red
onion, farmer's market cherry tomatoes and a homemade citrus balsamic vinaigrette... but thanks to a sale on watercress and arugula today at the store, it was inexpensive and absolutely delicious.
Drizzle salad dressing over a plate of mixed greens (I used watercress and arugula), thin
sliced onion, halved cherry tomatoes and
roasted asparagus.
Ingredients -2 tablespoons oil - 2 1/2 tablespoons of curry powder - 1/4 teaspoon of cayenne powder - 1 medium
onion, thinly
sliced - 4 garlic cloves, minced - 4 chicken breasts, cut into bite size cubes - 1 can of tomato sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire
roasted with green chilies!
Additionally, here is a general list of basic condiments often served with curries worldwide: fried eggplant, tamarind jam, candied coconut, candied ginger, pickled vegetables (such as
onions), mango chutney, grated fresh coconut, grated
roasted coconut, chopped peanuts or almonds, grated or
slice hard - boiled eggs, chopped crisp bacon, chopped tomatoes, and salted fish.
Enjoy our delicious balsamic and
roasted vegetable salad with fire -
roasted corn,
roasted sweet peppers,
onions, zucchini, squash, and Hass avocado
slices on fresh mixed greens, drizzled with lemon agave balsamic vinaigrette.
Add the
sliced onions to the bottom of the
roasting pan and season with salt and pepper.
Try: fresh herbs, toasted nuts or seeds, croutons, crushed Mary's crackers, parsnip (or other vegetable) crisps, herb oil,
sliced green
onions,
roasted vegetables,
roasted chickpeas, poached egg, sausage, bacon, cheddar cheese.
thick - cut bacon, finely chopped 1 large
onion, finely chopped 1 large green pepper diced 2 cups jalapenos
sliced 1 large minced garlic 2 pounds lean ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire -
roasted tomatoes 1 can regular diced tomatoes 1 can tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk
sliced scallions 3 cups shredded cheese 2 cups chopped pickles (optional)
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red leaf or romaine lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup
roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green
onions,
sliced
This recipe also makes a fabulous crowd pleasing appetizer by using it to drizzle over top of
roasted chicken topped with red
onion slices wrapped in lettuce.
We like green
onions, pickled ginger, finely
sliced roasted seaweed, avocado, salmon (smoked, not raw, for the nervous husband), and for an extra kick of protein, some edamame.
Large yellow
onion sliced into a casserole or roaster, whole chicken placed on top, olive oil salt and pepper then
roast.
Since a burger, even a veggie burger, isn't a burger without fries and
onion rings, our Thanksgiving «fries» took the shape of oven -
roasted sweet potato wedges and our «rings,» tempura battered and fried acorn squash
slices.
I love
roasted cabbage... I like to
slice it thinly, then toss it with some more thin
slices of
onions and let it
roast until its all cooked down and crispy.
Often the veg are brocolli and fried red
onion or
roast onion and fennel classic tortilla / spanish omlette noodle soup — use instant stock cubes but simmer it with star anise, soy,
slice of ginger, dried chilli, black cardamon, dried shitake etc for an hour or so before removing the spices and adding the noodles / veg.
3 pounds beef shank and / or chuck
roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium
onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly
sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green
onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots,
sliced
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes,
sliced in half 1/2 lb cucumber,
sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red
onion 1/2 cup
roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
Salad with romaine or butter lettuce,
sliced cucumbers and peppers and 1 red container (4 ounces) of grilled /
roasted chicken with 1 orange container (about 2 tablespoons) of homemade dressing (made with extra virgin olive oil, white balsamic vinegar, garlic,
onion, pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece of fruit
The
roasted veggies in the recipe are bell peppers and
onions, but feel free to experiment with other thinly
sliced roasted vegetables.