A colorful array of charred summer vegetables, basted with a spice-infused olive oil, sits atop a fluffy bed of couscous.

Low-calorie vegetables bring a ton to the plate, whether or not you’re trying to lose weight. Really, all vegetables have a ...

Roasted vegetables are a great accompaniment to any dish, ... It's easy to mix up a big batch of the spice rub in advance too ...

You can mix and match the flavors in the marinade to suit your taste, and based on what else you will be serving your ...

2. On one baking sheet, place the eggplant and zucchini. Drizzle with 4 tablespoons of the olive oil. Toss with your hands or ...

Step 2 Divide mixed greens and cilantro leaves among chicken and vegetable containers or bowls. Step 3 Top each with 1/2 Tbsp each olive oil and fresh lime juice, and a pinch each of salt and pepper.

Roast the vegetables and eggs: Position a rack in the middle of the oven and preheat to 400°F. Line a large sheet pan with foil, if desired, and drizzle with the olive oil.

Our test kitchen's thyme-roasted root vegetables recipe is perfect to whip up in the air fryer. Their top tip? Use a mix of root veggies to make this super-simple side seasoned with garlic and thyme.

1/2 bunch thyme sprigs. 3 bay leaves. 1 teaspoon whole black peppercorns. 1 teaspoon whole cloves. 5 pounds mixed root vegetables, such as carrots, parsnips, Yukon Gold potatoes, sweet potatoes ...

3: Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. 4: Continue roasting, stirring or ...

Check vegetables after 10 minutes and see if pan needs to be rotated. Swap options: Protein: Top with shredded roasted chicken, favorite pork sausage or duck confit.