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Season with salt and pepper and roast in a hot oven until tender and slightly charred.
Slice the tomatoes in half lengthwise, sprinkle with salt and pepper and oil, and roast in a medium oven for approximately 20 minutes.
Lay the fish on top of the veg and roast in a hot oven (220C/425F/gas mark 7) for 35 minutes.
For butternut- or acorn-type squashes, poke holes through to the center with a skewer in a few places and roast in a 400 degree oven until soft.
Put whole peppers on a baking sheet lined with foil and roast in a 450-degree oven, or broil, turning the peppers as each side browns, until they have darkened, even blackened, and collapsed.
"I cut it into small florets, sprinkle olive oil over it, add pine nuts and bread crumbs, also sometimes capers," she said, "and roast in a 450-degree Fahrenheit oven for 20 minutes.
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Put on a foil-covered baking tray, season with salt, pepper, dried chilli flakes and a drizzle of oil, toss together and roast in an oven preheated to 180C/350F/gas mark 4 for 25 minutes, or until tender.
The pit master, Adam Perry Lang, does his smoking and roasting in a building down the block.
A family firm for more than a century, it relocated to Tjuvholmen and sells Torungen Kaffe, grown in Guatemala, and roasted in a lighthouse in Arendal.
Each was stuffed only with onion and celery and roasted in a plastic turkey-cooking bag, following directions.
Mr. Lang, who has cooked at Daniel and Monzù, does his smoking and roasting in a building down the block, fine-tuning the temperature and smoke.
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