Roasted vegetable salad

Name: Roasted vegetable salad
Prep time: 1500 s
Cook time: 1800 s
Total time: 3300 s
Yield: 6 Servings
Cuisine: middle eastern
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

Based on 7 ratings

Tom Franz

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 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

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

Metric

Imperial

How-To Videos

Homemade seasoning salt

How to cut a bell pepper

How to cut an onion

Utensils

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

Nutrition per serving

Cal
225

Protein
2g

Fat
21g

Carb
7g

Step 1/3

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.

3 yellow bell peppers
5 tomatoes
2 red onions
100 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

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.

6 cloves garlic
2 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

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!

1 tsp cane sugar
½ lemon
20 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!