Sentences with phrase «vegetables in oven for»

Roast vegetables in oven for 25 - 30 minutes or until squash and radicchio are golden brown.

Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender.

Roast the vegetables in the oven for 45 - 50 minutes until cooked through, adding the courgettes half way through.

Not exact matches

Once coated, roast in the oven for about 20 minutes or until vegetables are as tender as you like them.

It's one of my favourite vegetables as there are so many amazing things you can do with it — grate it down and stir through spices and coconut milk to serve with a spicy curry, roast it in olive oil and cumin for a beautiful side or even cut it into cauliflower steaks and bake it in the oven for a really delicious main dish.

Whisk together the ingredients for the yogurt sauce in a small bowl while the vegetables are in the oven.

Place the vegetables in a greased ovenproof dish and bake in the oven for 30 - 35 minutes or until the tomatoes and bell peppers are soft, golden and have slightly burnt edges.

Start by cutting up all of your vegetables into bit sized chunks, then place them in a baking tray along with the drained chick peas and a good drizzle of olive oil, salt and pepper — give everything a really good mix to ensure all of the vegetables are coated then bake in the oven for 35 - 40 minutes.

Bake in the preheated oven for another 12 - 14 minutes, until cheese is melted and browned and the vegetables are tender.

I was pretty liberal with the olive oil I doused on top, then roasted the vegetables in a 450 degree F oven for about 20 minutes.

Once you get to this point, roasts them the same way as roasted broccoli florets or any other roasted vegetables: toss in extra-virgin olive oil, put on a baking sheet in a single layer and bake in a 400F oven for about 35 minutes, or until soft and browned.

I piled the ground beef and vegetables over shredded smoked gouda and lightly toasted pita bread and baked the pita pizza in the oven for a few minutes just so the cheese melts.

Even for 2 people, you can make enough fish or vegetables in a toaster oven and it's so much quicker than waiting for the oven to pre-heat.

Methods: Preheat oven to 160 Deg C chop vegetables (other than the olives), put in dish, season with herbs, condiments, splash over the oil and vinegar and place in oven for 20 mins or until looking browned.

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)

Put in oven for approx. 20 minutes until well cooked, or on grill until vegetables are ready and meat is heated.

Spread the vegetables out on a baking tray and bake them in the oven for about 23 minutes (depending on your oven) while shaking them up a bit halfway through.

With this soup I had already promised Frederick some baking time so while the vegetables roasting in the oven, Frederick and I whipped up batter for four small loaves of applesauce bread.

Season the tenderloin with a mix of 1/2 teaspoon each salt, pepper, garlic powder, dried thyme, and dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil in the bottom.

To get myself in the proper frame of mind for this autumnal arrival, this morning I slid a baking sheet full of root and other vegetables into the oven.

A favorite Barese recipe (often named for San Nicola, the guardian saint of sailors), these little packets seal in the fish and vegetable juices, with the potato slices insulating the fish from the heat of the oven and the olives and lemon slices emphasizing its bright flavors.

If your root vegetables are competing with a roast for the oven for a holiday meal, just make them ahead, and put them in the oven to warm them up again while the roast rests before serving.

3 Place vegetables in the oven and roast for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), half - way through the cooking.

Place it in the oven for 1 hour 45 minutes to 2 hours or until each vegetable is fork tender and the sauce is bubbling in the middle (the squash will be done a little before the root vegetables).

My question is, for the vegetables you say «grill in the oven» so do you mean, cook under a grill (if so, should it be on high, medium or low heat?)

Bake in the oven for about 20 minutes or until very soft and golden, check every now and then to prevent from burning, the baking time depends on the size of the vegetables.

For the vegetable mixture, heat the olive oil in a large deep skillet or Dutch oven.

Roasted vegetables are a total time saver because you can just put them in the oven and let them bake for 15 — 20 minutes while you get the rest of dinner ready.

The vegetables roast in the oven for about 10 minutes.

The vegetables are roasted in the oven at 375 degrees for about half an hour.

Roast in the oven, tossing vegetables half way through, for about 20 minutes or until squash is soft and mushrooms are brown.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven tVegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven tvegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

I added a small head of broccoli to ours — just steam or boil it tender - crisp at first because it cooks more in the casserole and is done perfectly tender after the last 15 minutes in the oven Bit of a healthy boost — really, you could add any vegetables you like Thanks for the recipe — I found it quick and easy, and my kids loved it!

While the vegetables are in the oven, finely slice the leek and fry on a medium heat in a large saute pan with 1 tablespoon of olive oil for about 5 minutes until it starts to soften.

Preparation for Roasted Gazpacho: Chopped vegetables tossed in olive oil and dash of kosher salt, ready to go into oven.

With a spatula, ensure the liquid has coated the vegetables well, then place in the oven for approximately 40 minutes (stick a toothpick in the casserole and if the toothpick comes out clean it is ready).

Place the pan in the oven and cook for 25 minutes, tossing the vegetables half way through.

Sprinkle the sea salt over the vegetables and fruit, placing the baking sheet in the oven and allowing to bake for 30 - 40 minutes, until the squash is cooked to your liking.

Place the baking sheet in the oven and roast, turning the vegetables once or twice for even browning, roast for approximately 45 minutes — depending on the size of the veggies.

Place the skillet in the oven for about 30 minutes, stirring the vegetables every once in a while.

Then I remembered that the Creamer potatoes for the Little Potato Company Oven / Grill varietals are packaged in a handy foil pan that's big enough to fit all of the vegetables.

«Better for you» cookie innovation included Farm & Oven Bakery Bites, a vegetable - and probiotic - rich cookie in flavors like Carrot Cinnamon and Beet Dark Chocolate providing «40 % of your daily veggie needs.»

I use lemon juice instead of apple cider vinegar or just skip it, 1 extra teaspoon baking powder instead of baking soda and 1 extra tablespoon coconut oil instead of vegetable oil, and bake for 30 minutes in the middle of the oven.

Bake in preheated oven for about an hour or until vegetables are cooked through and have a nice little roasted crisp to them.

From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all - purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room - temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners» sugar 2 teaspoons vanilla extract Set two racks in the middle of the oven.

Place the chicken on top of the vegetables and place in the oven to roast for 1 hour to 1 hour 15 minutes until the juices run clear between the leg and thigh and a thermometer registers 165ºF.

Simply cut all of the vegetables into chunks (the size really doesn't matter) and roast them in the oven for 10 minutes until they get nicely charred.

Spread the vegetables out on a lined baking tray in a single layer and add to the oven onto the bottom shelf for 15 - 20 minutes until golden brown.

Roasted Vegetable and Pesto Pasta Salad For 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder herFor 4 - 6 servings Ingredients: • 2 cups whole wheat penne (or other whole wheat pasta of your choosing) • 4 cups mixed vegetables, cut into pieces for roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder herfor roasting (I used red pepper, mushroom, zucchini, and asparagus) • 1/2 cup pesto (store bought or homemade) • Olive oil, salt, and pepper Instructions: • Preheat oven to 400 and put a pot of water on the stove to boil for the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder herfor the pasta • Put vegetables in a bowl and drizzle with olive oil, sprinkle with salt pepper (I also added red pepper flakes and garlic powder here).

Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.