This stunning presentation of glistening vegetables is great on the buffet. Immediately after roasting, arrange the hot vegetables on a platter. Add olives and jarred marinated artichoke hearts, if ...

Position racks in upper and lower thirds of oven; preheat to 425 F. Trim and halve Brussels sprouts; toss with 1 teaspoon oil in a medium bowl. Spread in a single layer on half of a large baking sheet ...

I’m willing to bet that in your refrigerator right now, there are at least a few random jars of antipasto-type vegetables needing to get eaten. Searching mine recently, I found several artichoke ...

FARGO — My family loves a big-batch salad, and this Antipasto Barley Salad with Roasted Tomato and Garlic Dressing is our new summer favorite. Featuring a blend of classic Italian antipasto ...

Roast vegetables at 425°F so they get crispy on the edges and stay tender inside. Preheat your baking sheet to give vegetables a golden start. Cut vegetables into uniform sizes and spread them out ...

Vegan roasted vegetables combine tender potatoes, bell peppers, zucchini, and chickpeas baked to golden perfection. The ...

Featuring a blend of classic Italian antipasto ingredients, a tender grain and an out-of-this-world dressing, this salad is big on substance and flavor. Sarah's Antipasto Barley Salad with Roasted ...

I’m willing to bet that in your refrigerator right now there are at least a few random jars of antipasto-type vegetables needing to get eaten. Searching mine recently, I found several artichoke hearts ...