Roast vegetable salad

                    Roast vegetable salad

                    Serves 6
                    Cooks In1 hour
                    DifficultyNot too tricky
                    Nutrition per serving
                    • Calories 159 8%
                    • Fat 8.9g 13%
                    • Saturates 1.4g 7%
                    • Sugars 11.4g 13%
                    • Protein 3.3g 7%
                    • Carbs 16.3g 6%
                    Of an adult's reference intake
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Andy Harris
                    Tap For Method

                    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
                    • ? lemon
                    Tap For Method
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Andy Harris
                    Tap For Ingredients

                    Method

                    1. Preheat the oven to 220oC/gas 7.
                    2. 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.
                    3. Drizzle with oil, sprinkle with sea salt and roast for 45 minutes, or until the vegetables are tender and blackened all over.
                    4. 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.
                    5. 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.
                    6. Add the capers, paprika, 4 tablespoons of oil and the lemon juice, then season generously with sea salt and black pepper.
                    7. Combine well with your hands and transfer to a serving bowl. Serve warm or cold, drizzled with a little oil.
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Andy Harris

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