Oven Roasted Basil Leaves Food

ROASTED ROMA TOMATOES AND GARLIC

Roasted Roma Tomatoes and Garlic image

I make this recipe as a side dish for homemade macaroni and cheese and Italian pasta dishes. The leftovers work great chopped up and thrown into spaghetti sauce!

Provided by Ali

Categories Side Dish Vegetables Tomatoes

Time 55m

Yield 4

Number Of Ingredients 5

Ingredients

8 roma (plum) tomatoes, halved
12 cloves garlic, peeled
4 tablespoons olive oil
¼ cup chopped fresh basil leaves
salt and pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.
Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Serve while hot.

Nutrition Facts : Calories 155.7 calories, Carbohydrate 7.9 g, Fat 13.8 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 8.1 mg, Sugar 3.4 g

OVEN ROASTED VEGETABLES WITH ROSEMARY,BAY LEAVES AND GARLIC

Oven Roasted Vegetables with Rosemary,bay Leaves and Garlic image

Oven roast potatoes, butternut squash, red onions and peppers with garlic, olive oil and fresh rosemary for a side dish that smells and tastes absolutely delicious. Bay leaves are mild when young, so don't use as many if you have mature leaves.

Provided by MarieRynr

Categories < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb salad potatoes, cut into 2-inch chunks
1 lb butternut squash, seeded and cut into wedges
6 small red onions, quartered
4 tablespoons extra virgin olive oil
8 cloves garlic, unpeeled
2 red romano bell peppers, seeded and cut into chunks (long ones)
4 sprigs rosemary
4 sprigs bay leaves
sea salt

Steps:

Preheat oven to 200*C 425*F.
Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
Drain, then put ina large baking tin.
Add the squash, onions and 2 TBs of the oil.
Toss to coat, then roast in the oven for 10 minutes.
Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
Train the remaining oil over the top, then serve.

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