Unusual recipes

Roast vegetable salad

Roast vegetable salad

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Serves 6

Cooks In1 hour

DifficultyNot too tricky

Nutrition per serving
  • Calories 159 8%

  • Fat 8.9g 13%

  • Saturates 1.4g 7%

  • Sugars 11.4g 13%

  • Protein 3.3g 7%

  • Carbs 16.3g 6%

Of an adult's reference intake


  • 6 plum tomatoes
  • 2 large red onions
  • 4 long red peppers
  • 2 yellow peppers
  • 6 cloves of garlic
  • extra virgin olive oil
  • 1 tablespoon baby capers
  • 1 teaspoon paprika
  • 4 tablespoons extra virgin olive oil , plus extra for drizzling
  • ½ lemon

Recipe From

Jamie Magazine

By Andy Harris


  1. Preheat the oven to 220ºC/gas 7.
  2. Halve the tomatoes, quarter the onions (there's no need to peel them), then place in a roasting tray with the peppers and unpeeled garlic cloves.
  3. Drizzle with oil, sprinkle with sea salt and roast for 45 minutes, or until the vegetables are tender and blackened all over.
  4. Transfer the peppers to a wooden chopping board, peel off the skins immediately and discard. Deseed the peppers and cut the flesh into strips before putting into a large bowl.
  5. Add the tomatoes, onion and garlic (removing the tough skins first) and any remaining juices from the roasting pan to the bowl with the peppers.
  6. Add the capers, paprika, 4 tablespoons of oil and the lemon juice, then season generously with sea salt and black pepper.
  7. Combine well with your hands and transfer to a serving bowl. Serve warm or cold, drizzled with a little oil.

Watch the video: The Tastiest Burger Ive Ever Made