Jamie Magazine
By Andy Harris
Roast vegetable salad
1 hr
Not Too Tricky
serves 6
About the recipe
Try this with barbecued lamb chops.
Recipe From
Ingredients
6 plum tomatoes
2 large red onions
4 long red peppers
2 yellow peppers
6 cloves of garlic
extra virgin olive oil
1 tablespoon baby capers
1 teaspoon paprika
4 tablespoons extra virgin olive oil, plus extra for drizzling
½ a lemon
Method
- Preheat the oven to 220ºC/gas 7.
- Halve the tomatoes, quarter the onions (there's no need to peel them), then place in a roasting tray with the peppers and unpeeled garlic cloves.
- Drizzle with oil, sprinkle with sea salt and roast for 45 minutes, or until the vegetables are tender and blackened all over.
- Transfer the peppers to a wooden chopping board, peel off the skins immediately and discard. Deseed the peppers and cut the flesh into strips before putting into a large bowl.
- Add the tomatoes, onion and garlic (removing the tough skins first) and any remaining juices from the roasting pan to the bowl with the peppers.
- Add the capers, paprika, 4 tablespoons of oil and the lemon juice, then season generously with sea salt and black pepper.
- Combine well with your hands and transfer to a serving bowl. Serve warm or cold, drizzled with a little oil.
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