oven roasted vegetables recipes

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Egg Fu Young with Roasted Red Pepper and Sweet Chile Sauce

Recipe | Courtesy of Ching-He Huang

Total Time:: 45 minutes

1 Review

Oven Dried Tomatoes with Artichoke Paste

Recipe | Courtesy of Scott Leibfried

Total Time:: 40 minutes

1 Review

Oven Baked Sweet and Savory Brown Rice

Recipe | Courtesy of Brian Hill

Total Time:: 1 hour

2 Reviews

Organizing Your Pantry Cook Along

Episode | From: Cooking Live

Tune in as Sara helps you set up a pantry that will make cooking a breeze. Recipes: Cheese-Swirl Tuna Casserole with Green Peas and Mint; Roasted Peppers with Capers and Olives with a Balsamic Vinaigrette; Chocolate Peanut-Butter No Bake Cookies

Millennium Dinner Party

Episode | From: Cooking Live

We know the real change actually happens in 2001, so we're projecting our 2001 Dinner Odyssey. Recipes: Turmeric Infused Scallop Soup; Roasted Rack of Venison and Shallots w/ Dried Cranberry Gravy; Harvest Blend Rice Stuffing; Glazed Maroon Carrots; Saut�ed Organic Swiss Chard

Delicious Duck

Episode | From: Emeril Live

Tonight Chef Emeril chooses recipes that showcase duck in the starring role: Smoked Duck and Sweet Corn Pozole, Citrus and Tea-Glazed Duck, Braised Duck with Wine: Canard au Vin, Seared Duck Breasts and Pan Roasted Fingerling Potatoes with a Cherry Reduction

Outdoor Entertaining

Episode | From: Food 911

Kathleen and her husband want to entertain in their new backyard in San Diego, CA, but have no clue where to start. Tyler helps with some recipes for a tasty Grilled Antipasto Platter, Crispy Potatoes, Grill-Roasted Pork Loin and Fennel & Oranges.

Pizza on the Grill

Episode | From: The Surreal Gourmet

The Surreal Gourmet shows you how to grill pizza directly o the grate of your barbeque. Recipes: Tomaot, Caramelized Onions and Stilton Pizza; Pesto, Roasted Corn and Blue Cheese Pizza; Sunny Side-up Breakfast Pizza; and Fig and Goat cheese dessert pizza.

Brown Baggin' It

Episode | From: Easy Entertaining with Michael Chiarello

Michael liberates the tired (of cafeteria food), poor (from expensive lunches) and hungry masses with a brown baggin' party where everyone gets together to make lunch. Plus, special tips on transporting these delectable dishes and keeping them fresh! Gameplan 1 Day Before the Lunch Party: Toast Barley for Roasted Barley Salad. Simmer barley in chicken stock. Core and chop tomatoes for Roasted Tomato Soup. Roast chopped tomatoes with garlic, balsamic vinegar and olive oil. Mince and sauté onions, basil, and roasted tomatoes for Roasted Tomato Soup. Drain barley and set aside to cool. Puree roasted tomato mixture to soup consistency and cover and refrigerate overnight until ready to serve. Slice and roast zucchini for Frittata and Tomato Sandwich. Blend egg mixture for Frittata Sandwich. Remove roasted zucchini from over, chop into large pieces and stir into egg mixture. Cook frittata in a large skillet. Finish frittata by cooking under a broiler. Sprinkle with Provolone cheese. Set aside to cool. Cover and refrigerate overnight. Slice bread and line up on sheet pan. Drizzle with olive oil and season with salt and pepper. Toast bread slices in the oven. Cool and set aside. Chop and cook smoked bacon for Roasted Barley Salad. Chop zucchini, garlic, thyme and carrots for Roasted Barley Salad. Saute chopped vegetables in leftover bacon fact. Add apple cider vinegar to the pan to create dressing for salad. Assemble Roasted Barley Salad with barley, bacon, and dressed vegetables. Chop parsley and set aside for Roasted Barley Salad. Morning of the Lunch Party: Slice bread for Frittata and Tomato Sandwiches. Pack in paper bag. Pack toasted bruschetta slices into paper bag. Reheat Roasted Tomato Soup and pour into thermoses. Slice tomatoes thickly for Frittata and Tomato Sandwich. Pack into small plastic container. Pack salt and pepper and chili flakes. Stir reserved parsley into Roasted Barley Salad. Pack up salad. Slice Frittata and pack into container. Pack basil leaves into small container. At the Party: Assemble Frittata and Tomato Sandwiches. Serve Roasted Tomato Soup in mugs. Top with bruschetta slices. Serve Roasted Barley Salad. Eat and Enjoy!