They last a couple of weeks in the refrigerator, just take them out before you want to use them because the olive oil solidifies. Buy a selection of green, red, and orange bell peppers or any color ...

Rub the red and yellow bell peppers with olive oil and arrange them on a baking sheet. Roast the peppers for about 35 minutes, turning occasionally, until they are softened and blackened.

Spaghetti with Garlic and Oil, also known as Spaghetti Aglio e Olio, is a deceptively simple dish made with just a handful of ...

Use a skillet or sheet pan, depending on how many peppers you’re roasting, and spread a few drops of olive oil over it. Arrange the peppers stem end down in the skillet so they don’t touch ...

Drizzled with olive oil and sprinkled with flaky sea salt, this focaccia is a crowd-pleaser that's perfect for any occasion. This delicious focaccia is the perfect accompaniment to soups, salads, ...

4 cloves garlic, roughly chopped ¼ teaspoon crushed red pepper flakes 1 cup roasted red peppers, roughly chopped 2 14.5-ounce cans fire-roasted diced tomatoes, with juices 2 cups chicken broth 1 ...

For your next backyard barbecue, let the vegetables shine. Fire up the grill and bring vibrant Mediterranean flavors to your ...

2. Uncover bell peppers; remove and discard stems, seeds and charred skins. Slice into 1-inch strips, and toss with oregano ...

3 red peppers, deseeded and roughly chopped; 2 tomatoes, halved; 4 garlic cloves; 2 tsp chipotle chilli flakes; 2 tbsp olive oil; 250g/9oz pasta shells or penne; 50g/1¾oz cream cheese; parmesan ...

I have a generous amount of chopped garlic, and I have some brown sugar, and two glorious spices. The first is a spice blend, called garam masala. We are adding all kinds of flavor in that one ...