There's something special about wandering through a local farmers market, basket in hand, surrounded by the vibrant colors ...

This roasted vegetables with sage recipe is a ... To make tender (but not crispy) baked vegetables, season them and place them on the dull side of an 18×12-in. piece of heavy-duty foil.

Tuck in as soon as the roast vegetables come out of the oven ... drizzle with extra virgin olive oil and season with salt and pepper. Sprinkle with freshly chopped herbs. Toss well so each ...

Cut the peppers in 5mm/¼in strips. Place all the vegetables in a roasting tin with the garlic and drizzle with oil. Season well with salt and pepper. Roast the vegetables for 20 minutes ...

“Our guests love this dish because of the light and versatile preparation. It highlights seasonal vegetables, it’s vegetarian and vegan when served without the Parmesan garnish, and you can ...

In a large bowl, combine 1/3 cup olive oil, the lemon zest and juice, horseradish and parsley. When the vegetables are tender ...

This easy puff-pastry tart can take any seasonal vegetables you throw at it and works perfectly as a quick supper. For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4. Pour the salt ...

Heat the vegetable oil in a large enameled cast-iron casserole. Season the roast generously with salt and pepper and add it to the casserole. Brown the meat over moderate heat until crusty all ...