Roasted vegetable salad

Name: Roasted vegetable salad
Prep time: 25 min
Cook time: 30 min
Total time: 25 min
Yield: 6
Cuisine: middle eastern
Ingredients: 3 yellow bell peppers; 5 tomatoes; 2 red onions; 8 tbsp olive oil (divided); 6 cloves garlic; 2 chili peppers (red and green); 1 tsp cane sugar; 0.5 lemon (juice); salt; pepper; ciabatta bread for serving

Based on 10 ratings

In app

Tom Franz

Contributor

www.tomfranz-food.de

"Mashveij is an exotic vegetable salad derived from Jewish-Tunisian cuisine. When I tried it for the first time, I was immediately enamored with it. The preparation is quite simple. The vegetables are grilled outside or in the oven using the grill function. No worries if they blacken a bit because that adds a welcome smoky taste.Then the vegetables are peeled, minced and seasoned. That's all there is to it - and the result is stunning, as the vegetables are dressed while they are still warm, giving the intense smoky aromas a chance to fully develop.. I like to prepare large amounts which I cover with olive oil (just like pesto) and leave it in the fridge for several days, as it gets even better if you let it rest. Mashveij goes well with sandwiches, roasted chicken breasts, fish or pasta (by briefly heating the Mashveij together with a few diced tomatoes and a dash of sweet cream)."

Difficulty

Easy 👌

Preparation

25 min

Baking

30 min

Resting

0 min

Ingredients

2Servings

MetricImperial

yellow bell peppers

1⅔

tomatoes

⅔

red onions

40 ml

olive oil (divided)

2 cloves

garlic

⅔

chili peppers (red and green)

⅓ tsp

cane sugar

⅛

lemon (juice)

salt

pepper

ciabatta bread for serving

Utensils

oven, large bowl, rubber spatula, cutting board, knife, baking sheet, parchment paper, spatula, bowl, citrus press

Nutrition per serving

Cal225

Fat21 g

Protein2 g

Carb7 g

Step 1/3
- 1 yellow bell peppers
- 1⅔ tomatoes
- ⅔ red onions
- 33⅓ ml olive oil
- salt
- oven
- large bowl
- rubber spatula
- cutting board
- knife
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.
Step 2/3
- 2 cloves garlic
- ⅔ chili peppers
- baking sheet
- parchment paper
- spatula
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.
Step 3/3
- ⅓ tsp cane sugar
- ⅛ lemon
- 6⅔ ml olive oil
- salt
- pepper
- ciabatta bread for serving
- bowl
- citrus press
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!
Enjoy your meal!