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Roasted Tomato And Pepper Salad

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Ingredients
  Ripe firm tomatoes 4 Large
  Green bell peppers 3 Large
  Strained lemon juice 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Finely chopped onions 1⁄2 Cup (8 tbs)
  Olive oil 3 Tablespoon
  Mediterranean black olives 12
Directions

GETTING READY
1. Preheat an oven to 200C (400F).
2. On a large baking tray, place tomatoes and peppers and roast in middle rack of pre heated oven for 20 minutes. Ensure that you keep turning the vegetables for even roasting on all sides.
3. Remove tomatoes post 20 minutes and roast peppers for 20 more minutes, while turning them occasionally.
4. Peel roasted tomatoes and slice those half ways.
5. Scoop out seeds and juice and discard. Chop remaining tomatoes. Keep aside.
6. Once peppers are roasted, remove from oven and keep aside to cool.
7. Peel off roasted pepper skin and discard stem and seeds.
8. Chop remaining peppers finely and keep aside.

MAKING
9. In a presentation bowl, combine chopped tomatoes, chopped peppers, lemon juice, onions, salt and pepper. Toss gently.
10. Drizzle olive oil and top with black olives.

SERVING
11. Serve Slata Mechouia/ Roasted Tomato and Pepper Salad as an accompaniment to fried fish or as an appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Roasted
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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