ROASTED VEGETABLE SALAD
Jump To :
 
second_bodycontent_area01

SERVINGS
6

 
 
 

INGREDIENTS

3 yellow bell peppers
5 tomatoes
2 red onions
120 ml olive oil (divided)
6 cloves garlic
2 chili peppers (red and green)
1 tsp cane sugar
½ lemon (juice)
salt
pepper
ciabatta bread for serving

HOW TO MAKE IT

  1. Pre-heat oven to 240°C/460°F. Halve bell peppers and remove the core. Wash tomatoes and peel onions. Quarter bell peppers, tomatoes, and onions. Add vegetables together with olive oil to a large bowl, season with salt and mix well.
  2. Transfer sliced vegetables together with the garlic and chili peppers to a parchment-lined baking sheet and bake in oven at 240°C/460°F, using the grill function, for approx. 15 min. Remove from oven and turn vegetables, make sure to turn the bell peppers skin-side up. Place back into the oven and bake for approx. 15 – 20 min. more, or until vegetables turn slightly brown. Remove from oven.
  3. With your fingertips, press roasted garlic out of its peel. Finely slice roasted vegetables, chop garlic, and add to a bowl. Juice lemon. Add cane sugar, lemon juice, and remaining olive oil to the bowl, season with salt and pepper, and mix thoroughly. Serve on freshly toasted ciabatta bread and enjoy! 

Discover More Recipes

See All
Inspiring Recipes
BRUSSEL SPROUTS WITH ORANGE BLOSSOM AND BLACK OLIVE
Inspiring Recipes
FATTOUSH (MIDDLE EASTERN BREAD SALAD)
Inspiring Recipes
ROASTED EGGPLANTS WITH SESAME DIP
Inspiring Recipes
Chicken Pilaf