Roasted Vegetable Salad

Roasted Vegetable Salad is full of flavour

Roasted vegetable salad has lots of flavour and is best eaten with freshly baked bread. Roasted vegetable salad is best made with the freshest of ingredients. It is fresh tasting and simple to make, so give it a try!

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Oven Setting: Preheat to 200C or Gas Mark 6

Ingredients:

1 whole bulb garlic
3 medium peppers, green, red and yellow (de-seeded, sliced into strips)
1 large onion (thickly sliced)
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon ground cumin
1 large tomato (de-seeded and cut into squares)
freshly ground black pepper (to taste)
1 tablespoon lemon juice
2 tablespoons parsley or basil (chopped)

Method:

1. Separate the garlic bulb into individual cloves and peel each clove.

2. Put the garlic, red, green and yellow peppers, onion, olive oil, oregano and cumin in a large ovenproof dish.

3. Season with the black pepper, and stir gently to coat the vegetables with the olive oil.

4. Cook the vegetables in the heated oven, uncovered, for 15 minutes, stirring them occasionally.

5. Mix in the tomato and cook for a further 15 minutes, stirring two or three times to prevent sticking.

6. Spoon the vegetables into a serving dish, stir in the lemon juice, and leave until cold.

7. Sprinkle the chopped parsley or basil over the salad just before you serve it.

Tip:

1. To enjoy the full flavour and character of this dish, use the whole bulb of garlic without hesitation. Roasted garlic has a mild, nutty taste quite different from that of raw garlic.

To discover more about Italian food visit the Italian Traditional Food webpage