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Roasting vegetables at a high temperature caramelizes them, making them intensely flavorful. You may think of roasting as a long process, but we cut each of the vegetables into small cubes or thin slices so they need only thirty minutes in the oven.
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Garbanzo beans, green beans, chunks of sweet potato and tomato are combined in chicken broth seasoned with thyme, basil and paprika in this soup which can easily be altered to suit a vegetarian diet.
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Fried eggplant slices, topped with sliced tomatoes and mozzarella, are baked until bubbling and drizzled with a garlic, basil, and anchovy-infused olive oil. This dish can be served warm or cold.
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Zucchini boats stuffed with a mixture of tomatoes, eggplant, and basil makes an eye-catching and tongue-pleasing side dish.
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Crab cakes seasoned with lemon zest and fresh basil, pan fried and served with a seasoned cilantro-lime sauce.
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Roasting Roma tomatoes with onions and a hint of red bell pepper gives this chicken broth-based tomato soup the ultimate flavor boost without a drop of cream.
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Seared scallops get a double helping of flavor here with a quick, balsamic-tomato pan sauce and a creamy, piquant avocado salsa.
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This variation on a traditional Hangtown Fry contains grated cheese, fresh basil, and oregano, and is finished under the broiler where the egg and oyster mixture puffs up and browns.
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Take some of the work out of stuffed cabbage rolls with this recipe using the same ingredients in a skillet meal to be served over rice.
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Eggs whipped with ricotta, basil, and cream blanket a filling of spinach and red onions in this easy, gourmet-tasting quiche that's perfect for any meal of the day.
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Ideas come to the chef Michel Richard wherever he goes "My kids eat Cream of Wheat every morning," he said to The Times in 1993 "I had never tasted it
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Roasted potatoes are seasoned with fresh herbs and topped with Parmesan cheese in this Italian-inspired recipe that is a great side dish.