Roasted vegetable salad

Based on 10 ratings

Difficulty

Easy 👌
25
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
yellow bell peppers
tomatoes
red onions
120 ml olive oil (divided)
6 cloves garlic
chili peppers (red and green)
1 tsp cane sugar
½ lemon (juice)
salt
pepper
ciabatta bread for serving
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
225
Protein
2 g
Fat
21 g
Carb
7 g
  • 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.
    • yellow bell peppers
    • tomatoes
    • 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
    • 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!