Roasted vegetable salad

Based on 5 ratings

“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 👌
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
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!