Top with
sliced roasted peppers, feta, olives and fresh herbs.
Top with a small amount of chopped grilled eggplant and
sliced roasted peppers.
Combine
sliced roasted pepper, chipotle peppers, adobo sauce, garlic, vegetable oil, sugar, and salt in a food processor and pulse until a sauce forms.
Slice roasted peppers into strips.
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.
I made
roasted tofu with
peppers, zucchini, and sweet potatoes,
sliced veggies, smoothie packs, Loaded Veggie Tuna, carrot cake protein bars (coming soon),
roasted snap peas and shallots (my new fave!)
8
slices Triple Cheese Bread Melted butter 8
slices Tillamook Colby Jack Cheese 2 fire
roasted red bell
peppers, halved (jarred is fine) 4 to 8
slices Ibérico Ham
To layer a bit more of a mediterranean taste I added some thinly
sliced roasted red bell
pepper left over in the fridge and added a salty smack to the lot with capers, my favorite salad addition.
Taste for salt and
pepper, ladle into bowls, garnish with reserved
roasted fennel
slices and fennel fronds, and serve!
Toss tomatoes,
roasted red bell
pepper slices, capers and parsley leaves in a large bowl with the olive oil, lemon juice and lemon zest.
It's easy to make —
roasted sweet potatoes, corn, black beans, thinly
sliced red
pepper and cilantro / feta.
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.
Add
slices of
roasted pepper or pimento.
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black
pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly
sliced 1/2 cup
roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast,
sliced
Along with the eggplant, I
roast a red
pepper, tomatoes and
sliced red onions.
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.
On the other
slice of bread, add a thin spread of mayonnaise, a layer of basil leaves and finely
roasted pepper.
1/2 cup butter 6 - 8 tablespoons flour 3 — 3 1/2 cups milk 1 egg, lightly beaten 6 tablespoons grated parmesan cheese Salt and
pepper to taste 8 - 12 thick
slices of
roasted turkey 8 - 12
slices of toast Extra parmesan 8 - 12 strips of cooked bacon
Top each with a portion of steak, a few strips of
roasted bell
pepper and a half
slice of Muenster cheese.
Cookin» Canuck's Grilled Zucchini Roll with Goat Cheese,
Roasted Peppers & Capers Cookin» Canuck's Grilled Potatoes with Rosemary & Smoked Paprika Foodiecrush's Grilled Pork Chops with Spicy Balsamic Grilled Peaches Healthy Delicious» Grilled Vegetable Panzanella Kalyn's Kitchen's Grilled Zucchini Pizza
Slices
A mixture of zucchini,
peppers,
sliced tomatoes,
roasted cauliflower, eggplant, fresh herbs on a bed of fresh tomato sauce topped with vegan cheese.
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.
Place the potatoes cut side up on a
roasting pan and brush with some oil — making sure the oil drips among the
slices — then season with salt and
pepper.
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
feta, crumbled) 1 cup jarred
roasted red
peppers, drained and diced 1/3 cup
sliced or slivered almonds, toasted 1/4 cup fresh flat - leaf parsley, chopped 3 Tbsp.
The yams were
sliced into long, flat fingers and
roasted with olive oil, salt and
pepper.
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
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.
You can also
roast the
pepper over a grill set to high heat, or you can
slice the
pepper in half and
roast it under your broiler for 6 to 7 minutes.
* 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
slices
1/4 cup thinly
sliced shallots Salt 4 cups cubed
roasted chicken (optionally, with skin) 3 tablespoons chopped
roasted red
peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black
pepper
Once the chicken is pounded thin lay fresh baby spinach leaves down and top with a smattering each of crumbled feta,
sliced olives and chopped,
roasted red
peppers.
3/4 cup shredded leftover grilled or
roasted chicken (about 1 1/2 thighs or 1 breast) 2
slices sharp cheddar cheese BBQ sauce (your favorite — recently we've been enjoying Grendeddy Dave's Hot BBQ Sauce) Mayonnaise Salt and
pepper, to taste.
What I had intended to do was toss the carrots with olive oil and cumin, salt and
pepper,
roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado
slices on top and then squeeze fresh lemon juice over it.
2 portobello mushroom caps, stemmed and gills scraped off extra virgin olive oil salt and freshly ground black
pepper 4
slices hearty whole wheat bread OR 2 whole wheat buns 2
slices provolone fresh baby spinach 1/4 cup basil pesto (homemade or purchased) 2
slices roasted red
pepper (patted dry)
While pasta is cooking,
slice the
roasted red bell
peppers into thin
slices.
Black
Pepper Maple Bacon Wrapped
Roasted Peach Skillet Ingredients for the peaches: 6 - 8 fresh peaches,
sliced into 6 wedges 1 package of bacon 1/3 cup maple syrup 1/4 cup dark brown sugar fresh cracked
pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top.
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.
2) Toss the
sliced onions and fennel with olive oil and salt and
pepper and place on a
roasting sheet.
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and
sliced * 3 - 4 large mushrooms,
sliced * 2 cups defrosted slow
roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (if not using slow
roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground
pepper
Continue with
roasted pepper slices and a few slivers of toasted almonds, followed by another set of coconut sheets.
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.
My current favorite fall comfort food is a gluten free pizza made with a nutty almond / flax crust, sage pesto,
roasted butternut squash
slices and fire
roasted red
peppers.
Add the
sliced onions to the bottom of the
roasting pan and season with salt and
pepper.
ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly
sliced) 2 heads baby bok choy (thinly
sliced) 3 cloves garlic (peeled,
sliced) 1/2 teaspoon chili flakes 1/3 cup
roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black
pepper (to taste)
I always
slice mine up very thin and
roast it with lots of olive oil, salt &
pepper, though.