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Wednesday: Grilled Vegetable & Black Bean Farro Bowls Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster Zucchini, squash, eggplant, bell peppers … these bowls ...
Round out the meal with some grilled vegetables like asparagus or zucchini to create a dynamite dinner. Get the Grilled Pork Tenderloin recipe . PHOTO: ROCKY LUTEN; FOOD STYLING: TAYLOR ANN SPENCER
Skewered and grilled zucchini planks are topped with herby whipped ricotta and crunchy toasted walnuts in this easy, healthy side dish recipe.
Preheat a grill pan. Brush the zucchini with olive oil; season with salt and pepper. Grill over high heat, turning, until tender. Keep the grill pan hot. Spread the goat cheese on the bottom half of the baguette and top with the zucchini, red peppers and sun-dried tomatoes. Spread the olive paste on the top half.
Grilled Vegetable Platter – If you’re looking for a simple platter of grilled vegetable ideas, this one is a hit every time. Red bell peppers, yellow squash, zucchini, asparagus, and mushrooms ...
You'll enjoy zucchini, yellow squash, mushrooms, peppers, and tomatoes, all tossed in a tangy balsamic marinade. Get the Grilled Veggie Skewers recipe . C.W. Newell
Add the ginger, garlic, jalapeño and minced scallion and cook over moderate heat, stirring, until fragrant, 3 minutes. Add the bell pepper and sweet potato, season with salt and pepper and cook, stirring frequently, until barely softened, 3 minutes. Add the zucchini and curry paste and stir to coat the vegetables with the curry. 2.
Heat the oil in a 6-quart sauce pot. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp. Stir the broth and tomatoes in the sauce pot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Increase the heat to medium. Stir in the beans and pasta and cook for 10 minutes or until the pasta is tender.