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Ingredients 2 red peppers 2 yellow peppers 1 medium aubergine, topped and tailed 3 small courgettes, topped and tailed 2 red onions, sliced into thick rounds For the Marinade: 2 garlic cloves, crushed 1 tbsp chopped fresh basil 1 tbsp chopped flatleaf parsley 250ml/8fl oz olive oil salt and freshly

Fire-Roasted Tomato and Bread Soup BBQ Recipe Healthful, soothing, and oh so easy to make. The perfect bowl of comfort! 4 cups chicken broth 2 slices day-old Italian bread, 1/2-inch thick 1/2 small red bell pepper, cored, seeded 25 plum tomatoes, halved, cored, and seeded 1 medium onion, peeled, cut

1. Roast the eggplants over an open flame, turning frequently, until the skins blister and blacken. The eggplants must cook through to the center, so do not rush the roasting process. 2. Place the roasted eggplants in a brown paper bag, roll the top to seal, and let them sit for five minutes. Remove
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Fire Roasted Vegetables