Place the bread into a large bowl and season with salt and pepper, then mix in the olive oil, thyme and Parmesan ... then add the roasted vegetables. Bring to a simmer then turn off the heat.

oil and vinegar. Season with salt and pepper and mix everything together. Spoon the lentil mixture onto a serving plate and top with the roast squash and red pepper sauce. Dot the goats’ cheese ...

Drizzle with extra virgin olive oil, season with sea salt and freshly ... Arrange on a platter interspersed with warm roasted red pepper slices. Scatter some freshly roasted and slightly crushed ...

Arrange peppers on a baking sheet and drizzle with 2 tablespoons olive oil. Season lightly with salt. Roast peppers until slightly caramelized in spots, about 5 minutes. Meanwhile, lay skewers on ...