These roasted potatoes with bell peppers have become one of my favorite side dishes. With just salt, pepper, and a little oil ...

Raw bell peppers are firm ... most hands-off method is to place them on a baking sheet and roast them for 30 to 40 minutes in the oven at 450 degrees Fahrenheit, rotating them halfway through.

Simon Hopkinson's recipe for roast peppers is perfect ... a grinding of freshly ground black pepper. Spoon over the olive oil and then place into the oven. Bake for about 45 minutes to one hour ...

The roasted baby peppers add sweetness and colour – chop up two regular peppers if you can’t find the smaller variety. Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers in a small ...

Top the salad with the roasted red bell pepper, goat cheese, and remaining vinaigrette just before serving. Bring stock, lentils, and 2 teaspoons salt to a boil in a medium saucepan over medium-high.

Add a little milk if to dry. Rub the red bell pepper with salt, pepper and olive oil. Roast in the oven at 180 degrees C or char on a grill. 2. Transfer into a bowl and cover with cling film. Using a ...

Preheat oven to 375 degrees ... brush with olive oil. Arrange peppers on a baking sheet and drizzle with 2 tablespoons olive oil. Season lightly with salt. Roast peppers until slightly caramelized ...

Matched with the smoky roasted bell pepper tomato sauce, it is a delicious combination. Both the toasted Pinoli pine nuts and the sauce can be served with just about anything – over steamed ...

Add the kale, onion, zucchini, bell peppers and mushrooms ... Return the sheet pan to the oven and roast for 5 to 8 minutes, or until the egg whites are opaque. To make the gochujang sauce ...