Type what you have

Ingredients

• ✓ red bell pepper
• parmesan cheese
• olive oil
• basil
• red pepper flakes
• black pepper

Instructions

1. 1 Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

By mushythedestroyer

Ingredients

• ✓ red bell pepper
• linguini pasta
• sweet sausage
• onion
• garlic
• white wine
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2. 2 While pasta is cooking, sauté sausage in a heavy skillet over medium-high heat until light brown, breaking up clumps with the back of a spoon. Add peppers, onion, and garlic; sauté until tender. Pour in wine and simmer until liquid is slightly reduced, about 6 minutes.
3. 3 Drain pasta and add to the skillet. Toss to combine. Add cheese; toss to blend.

By Jackie

Ingredients

• ✓ red bell pepper
• cheese tortellini
• garlic
• butter
• heavy cream
• walnut
• basil
• green onion

Instructions

1. 1 Prepare tortellini according to package directions.
2. 2 Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
3. 3 Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.

By Julie

Ingredients

• ✓ red bell pepper
• cauliflower
• red onion
• dill
• balsamic vinegar
• white wine vinegar
• olive oil
• salt
• pepper

Instructions

1. 1 Combine the cauliflower, bell pepper, onion, dill, balsamic vinegar, white wine vinegar, and olive oil in a large resalable bag; shake bag to evenly coat. Allow to marinate in refrigerator 1 to 2 hours, turning bag occasionally.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Open the bag and season with salt and pepper; reseal the bag and shake again to coat. Pour into a 9x13 glass baking dish.
4. 4 Bake in the preheated oven until tender, about 30 minutes, stirring occasionally.

By Allrecipes Member

Ingredients

• ✓ red bell pepper
• yellow bell pepper
• orange bell pepper
• olive oil
• garlic
• basil
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
2. 2 Grill whole red, yellow, and orange bell peppers on the preheated grill until charred on all sides, turning about every 5 minutes. Place charred peppers in a resealable plastic bag and seal well. Allow peppers to cool in the bag.
3. 3 Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
4. 4 Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half; remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, ensuring peppers are covered in oil.
5. 5 Serve, storing leftover peppers in the refrigerator for up to 5 days.

By Kim's Cooking Now

Ingredients

• ✓ red bell pepper
• beef flank steak
• soy sauce
• olive oil
• steak seasoning
• provolone cheese
• bacon
• spinach
• crimini mushroom

Instructions

1. 1 Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2. 2 Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4. 4 Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
5. 5 Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

By ANGELSHARK

Ingredients

• ✓ red bell pepper
• fettuccine pasta
• garlic
• cayenne pepper
• sour cream
• chicken broth
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, spray cooking oil in a large skillet and sauté red bell peppers, garlic, and cayenne pepper over medium heat for 3 to 5 minutes.
3. 3 Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. 4 Toss hot pasta with sauce and season with salt and pepper to taste; serve.

By Julieliz

Ingredients

• ✓ red bell pepper
• yellow bell pepper
• orange bell pepper
• turkey sausage
• olive oil
• yellow onion
• red wine
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Roast red, yellow, and orange bell peppers on the preheated grill until blackened on all sides, about 15 minutes. Turn peppers as they blacken. Transfer peppers to a large resealable plastic bag and close the bag; set peppers aside until cool. Strip off and discard the skins, remove stems and seeds, and dice the peppers.
3. 3 Cook sausages on the grill until browned and no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of a sausage should read at least 160 degrees F (70 degrees C).
4. 4 Heat olive oil in a large skillet over medium heat and cook onion until tender, stirring occasionally, about 5 minutes. Add diced peppers to the onion mixture; cook and stir until heated through. Slice cooked sausages on the diagonal into bite-size pieces and stir into the onion and peppers.
5. 5 Raise heat to medium-high and stir in red wine and oregano. Bring to a boil and cook, stirring often, until the red wine has reduced by one third, about 10 minutes. Season to taste with salt and black pepper.

By cookinwithmom

Ingredients

• ✓ red bell pepper
• green bell pepper
• yellow bell pepper
• garlic
• balsamic vinegar
• olive oil
• basil
• parsley
• salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
2. 2 Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
3. 3 Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

By Angela

Ingredients

• ✓ red bell pepper
• olive oil cooking spray
• green bell pepper
• yellow bell pepper
• cherry tomato
• basil
• garlic
• salt
• black pepper
• herb vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with olive oil-flavored cooking spray.
2. 2 Place bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together cherry tomatoes, basil, and garlic. Fill each pepper half with a handful of mixture. Season with salt and pepper. Cover the dish with aluminum foil.
3. 3 Bake for 15 minutes in the preheated oven, then remove the aluminum foil and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

By amanda1432

Ingredients

• ✓ red bell pepper
• olive oil
• tomato
• basil
• oregano
• artichoke heart
• mozzarella cheese
• chicken breast
• marinara sauce

Instructions

1. 1 Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
3. 3 Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

By Maggie

Ingredients

• ✓ red bell pepper
• sweet sausage
• butter
• yellow onion
• red onion
• garlic
• green bell pepper
• basil
• oregano
• white wine

Instructions

1. 1 Cook sausage in a large skillet over medium heat until brown on all sides, 5 to 7 minutes. Remove from skillet, and slice.
2. 2 Melt butter in the same skillet. Stir in onions and garlic, and cook 2 to 3 minutes. Mix in bell peppers, season with basil and oregano, and stir in 1/4 cup wine. Continue to cook and stir until peppers and onions are tender, 5 to 7 minutes.
3. 3 Return sausage slices to the skillet. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through, adding more wine if needed.
4. 4 Serve hot and enjoy!

By GIGI9801

Ingredients

• ✓ red bell pepper
• cauliflower
• mushroom
• garlic
• red onion
• yellow bell pepper
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
3. 3 Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

By gonefishn

Ingredients

• ✓ red bell pepper
• asparagus
• crimini mushroom
• garlic
• tomato
• rosemary
• oregano
• olive oil
• fettuccini noodle
• parmesan cheese
• tapenade

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
2. 2 In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

By Bob McDonald

Ingredients

• ✓ red bell pepper
• eggplant
• salt
• black pepper
• olive oil
• balsamic vinegar
• garlic
• chile sauce
• artichoke heart
• sun-dried tomato
• oil
• basil leaf

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
2. 2 Bake in the preheated oven until beginning to char, about 45 minutes.
3. 3 While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
4. 4 Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
5. 5 Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
6. 6 Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
7. 7 Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
8. 8 Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
9. 9 Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

By cheilan

Ingredients

• ✓ red bell pepper
• olive oil
• arborio rice
• vegetable broth
• garlic
• leek
• red chile pepper
• shrimp
• scallop
• spinach leaf
• black pepper

Instructions

1. 1 Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
2. 2 While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

By MRSPETEL

Ingredients

• ✓ red bell pepper
• farfalle pasta
• olive oil
• yellow bell pepper
• kale
• garlic
• basil
• cayenne pepper
• salt
• black pepper
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Heat oil in a skillet over medium heat. Add bell peppers, kale, garlic, basil, cayenne pepper, salt, and black pepper; cook until vegetables are tender.
3. 3 Toss farfalle in a large bowl with vegetable mixture; sprinkle with feta cheese to serve.

By MOTTSBELA

Ingredients

• ✓ red bell pepper
• eggplant
• sweet onion
• green bell pepper
• zucchini
• tomato
• balsamic vinegar
• olive oil
• basil
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
3. 3 Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

By impellizzeri kitchen

Ingredients

• ✓ red bell pepper
• rotini pasta
• half-and-half
• butter
• parmesan cheese
• basil
• oregano
• chive
• parsley
• chicken breast
• green pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and set aside.
2. 2 Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover and set aside.
3. 3 Sauté chicken in a large skillet until lightly browned on both sides. Stir in bell peppers and cook until vegetables are tender and chicken is no longer pink in the middle.
4. 4 Combine hot cooked pasta, chicken mixture, and sauce in a casserole dish. Mix well and serve immediately.

By Terry

Ingredients

• ✓ red bell pepper
• sausage
• olive oil
• green bell pepper
• yellow bell pepper
• tomato
• italian seasoning
• onion
• garlic
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Slice each sausage link into 5 pieces. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook until browned, turning as needed. Drain excess grease.
2. 2 Add bell peppers, tomatoes, and Italian seasoning, then drizzle with remaining 2 tablespoons oil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
3. 3 Stir in onion and garlic, then sprinkle with Parmesan cheese. Cover and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.

By AMYM20

Ingredients

• ✓ red bell pepper
• olive oil
• yellow bell pepper
• mushroom
• onion
• zucchini
• garlic
• steak seasoning
• onion powder
• turkey kielbasa
• balsamic vinegar
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Stir in red and yellow bell peppers, mushrooms, zucchini, onion, and garlic. Season with steak seasoning and onion powder; reduce heat to low, cover, and cook until vegetables are tender, about 10 minutes.
2. 2 Stir in sausage; cook, stirring occasionally, for 10 minutes. Just before serving, add a splash of balsamic vinegar, and sprinkle liberally with Parmesan cheese.

By Hawn

Ingredients

• ✓ red bell pepper
• farfalle pasta
• turkey sausage
• water
• garlic
• onion
• green bell pepper
• marsala wine
• tomato
• oregano
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
2. 2 Place whole sausages and 1/3 cup water in a skillet over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice.
3. 3 Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta.

By EDDY817

Ingredients

• ✓ red bell pepper
• cheese tortellini
• broccoli floret
• carrot
• green olive
• garlic
• mayonnaise
• basil pesto
• milk
• parmesan cheese
• olive oil
• white vinegar
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente, 7 to 8 minutes. Drain and cool.
3. 3 Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
4. 4 Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
5. 5 For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.

By Jenny Saunders

Ingredients

• ✓ red bell pepper
• cooking spray
• rotini pasta
• butter
• onion
• celery
• milk
• cream of mushroom soup
• poultry seasoning
• salt
• black pepper
• rotisserie chicken
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
3. 3 Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
4. 4 Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to milk mixture; remove immediately from heat and pour over rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
5. 5 Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.

By busymom

Ingredients

• ✓ red bell pepper
• olive oil
• onion
• garlic
• potato
• tomato
• yellow bell pepper
• water
• tomato paste
• caper
• basil
• black pepper

Instructions

1. 1 Heat olive oil in a large pot. Add onions and garlic; cook and stir until soft and lightly browned, about 5 minutes.
2. 2 Stir potatoes, tomatoes, red bell peppers, yellow bell peppers, water, tomato paste, capers, and basil into the pot. Cook until potatoes and peppers are soft, adding more water if needed, about 45 minutes. Season with pepper.

By SpiceBazaar

Ingredients

• ✓ red bell pepper
• brown rice
• water
• olive oil
• garlic
• firm tofu
• marinara sauce
• salt
• black pepper
• orange bell pepper
• mozzarella cheese
• tomato

Instructions

1. 1 Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
2. 2 Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish.
5. 5 Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.

By N1COLE

Ingredients

• ✓ red bell pepper
• fusilli pasta
• extra-virgin olive oil
• kalamata olive
• parsley
• caper
• red pepper flake
• garlic
• red wine vinegar
• eggplant
• zucchini
• onion
• cherry tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and drizzle with 1 to 2 teaspoons extra-virgin olive oil. Mix to coat and set aside.
2. 2 Combine pitted olives, parsley, capers, red pepper flakes, 1/2 of the garlic, vinegar, and 1 teaspoon extra-virgin olive oil in a mini food processor. Blend to create a rough, runny paste. Set dressing aside.
3. 3 Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Saute eggplant until tender and browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Add remaining extra-virgin olive oil and saute zucchini until browned, 8 to 10 minutes. Remove with a slotted spoon and place on paper towels to soak any excess oil.
4. 4 Cook bell pepper, onion, and remaining 1/2 of the garlic in the same skillet until softened, 3 to 5 minutes. Add cherry tomatoes and heat until they begin to blister. Return eggplant and zucchini to the skillet and mix to combine. Remove from heat and transfer vegetables to a large bowl. Cool to room temperature.
5. 5 Mix pasta and dressing with the vegetables; toss to coat. Add more olive oil if necessary. Cover and refrigerate for at least 1 hour before serving.

By Buckwheat Queen

Ingredients

• ✓ red bell pepper
• yellow bell pepper
• olive oil
• red onion
• garlic
• white wine
• tomato
• basil
• black olive
• green olive
• oregano
• red chile pepper
• salt
• black pepper

Instructions

1. 1 Cut bell peppers into 1-inch pieces; set aside.
2. 2 Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; cook until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 minutes more.
3. 3 Stir in wine, then stir in tomatoes and bring to a simmer. Cook until tomatoes have begun to soften, about 5 minutes. Stir in basil, olives, and oregano; simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper; season with salt and black pepper. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ red bell pepper
• romaine lettuce
• escarole
• radicchio
• red leaf lettuce
• cherry tomato
• green bell pepper
• green onion
• grapeseed oil
• balsamic vinegar
• lemon juice
• basil
• salt
• pepper

Instructions

1. 1 Combine romaine, escarole, radicchio, red leaf lettuce, cherry tomatoes, bell peppers, and green onions in a large bowl.
2. 2 Make dressing: Whisk together grapeseed oil, vinegar, lemon juice, basil, salt, and pepper in a small bowl.
3. 3 Pour dressing over salad and toss well.

By Robyn Webb

Ingredients

• ✓ red bell pepper
• yellow bell pepper
• zucchini
• mushroom
• olive oil
• salt
• black pepper
• water
• kale
• garlic
• pasta sauce
• lasagna noodle
• mozzarella cheese
• bocconcini cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons olive oil together in a bowl. Season with salt and pepper. Transfer vegetables to the prepared baking sheet in a single layer.
3. 3 Roast in the preheated oven for about 10 minutes. Turn vegetables and roast 10 to 15 minutes more.
4. 4 Meanwhile, bring water to a boil in a saucepan. Add torn kale and cook until just darkened in color, about 1 minute. Drain.
5. 5 Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat.
6. 6 Remove bell peppers from the oven and adjust oven temperature to 375 degrees F (190 degrees C).
7. 7 Layer pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese into a 9x13-inch baking pan. Add another layer of noodles, pasta sauce, kale, and sliced bocconcini cheese. Continue layers until ingredients are used up, being sure to place noodle layers and sauce next to each other to prevent dry noodles.
8. 8 Bake lasagna in the hot oven until bubbling and noodles are soft, about 45 minutes. Let cool 20 to 30 minutes before serving.

By Melanie McClare