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This is a delicious pot roast with peppers and onions. Just like at the Cuban restaurants in the malls!
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Fresh asparagus and white beans are tossed in a homemade vinaigrette creating a delightful summer salad perfect for lunch or picnics.
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*no clean-up required.
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The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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Get Israeli Couscous Salad with Smoked Paprika Recipe from Food Network
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For a smoky and sumptuous veggie-filled grilled sandwich, try this easy recipe. All it takes is some veggies, focaccia bread, lemon-mayonnaise dressing, and crumbled feta.
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The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.
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Baby eggplant, roasted red peppers, and mozzarella cheese are a tasty trio in this crispy panini that is perfectly paired with a green salad and glass of wine.
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This traditional Turkish breakfast dish filled with tomatoes and red peppers is hearty enough for dinner.
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Get Gazpacho Recipe from Food Network
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These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
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Bright green, red, and yellow peppers are lightly cooked with fresh asparagus and spinach, then served with a browned chicken breast topped with a sweet, simple balsamic sauce.