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View Recipe. Romesco sauce, a classic Mediterranean sauce made with roasted peppers, nuts, garlic and olive oil, is a delicious accompaniment to this one-pan meal of roasted chicken and vegetables.
3 red bell peppers; 1 / 2 cup sugar; 1 tbsp water; 1 / 2 cup white wine vinegar; 2 tbsp white wine vinegar; 10 ears of corn, shucked and kernels cut off the cobs (about 10 cups); 3 medium leeks ...
Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle peppers and carrots with olive oil and season with salt and pepper. Roast, flipping once, until golden brown and tender, about 20 ...
Transfer to a bowl, cover and let cool slightly. Peel, stem and seed the peppers and jalapeños. Cut the bell peppers into 1/2-inch dice and the jalapeños into 1/4-inch dice. 3. In an enameled cast-iron casserole, combine the vinegar and sugar and bring to a boil, stirring. Add the corn, peppers, jalapeños, onion and mustard and bring to a boil.
First, we toss together the potatoes, onion and bell pepper with oil, oregano or rosemary, and salt and pepper, then distribute them in an even layer and roast until they begin to soften.
Creamy Sun-Dried Tomato & Roasted Red Pepper Casserole. ... sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes. View Recipe.
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Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Grill the tomatoes, onion, and peppers over direct medium heat, with the lid closed as much ...