Picture Credit score: Scott Yavis

Roasted chilled marinated greens

Servings: 6

  • 2 purple bell peppers, cored and thickly sliced into strips
  • 2 yellow bell peppers, cored and thickly sliced into strips
  • 1 massive zucchini, coarsely chopped
  • 1 medium fennel bulb, halved and julienned
  • 1/2 candy onion, julienne sliced
  • 1 jalapeno pepper, seeded and diced
  • 2 massive garlic cloves, minced
  • 2 Tbsp extra-virgin olive oil, plus additional
  • 1/4 tsp salt
  • 1/4 tsp freshly floor black pepper
  • 1/3 cup sliced pitted black olives
  • 2 tsp aged balsamic vinegar
  • 1 Tbsp chopped contemporary oregano
  • 1 Tbsp contemporary chopped dill
  • Preheat oven to 400 F. In massive bowl, mix bell peppers, zucchini, fennel, onion, jalapeno, and garlic. Drizzle with oil, and sprinkle with salt and pepper. Toss collectively till evenly coated. Unfold out in even layer on massive, rimmed baking sheet. Bake in heart of preheated oven for 50 minutes to 1 hour, stirring often, till greens start to caramelize on the perimeters. Take away and funky.

  • When you want to peel pores and skin from cooked peppers, take away to bowl and canopy with lid for half-hour. When cool sufficient to deal with, peel pores and skin from pepper strips and mix with different roasted greens in massive bowl. Add olives, balsamic, and contemporary herbs. Gently fold collectively. Cowl and depart at room temperature for as much as a day till able to serve. It may be refrigerated for as much as 2 days.

  • Add a splash of olive oil earlier than serving, if you want. Scrumptious when served with grilled prawns or steak, or spooned into lettuce leaves.

TIP: This marinated vegetable dish is so versatile; not solely does it complement grilled protein however it additionally works as an appetizer or lunch dish. Make lots so you possibly can serve on pizza or spoon onto bruschetta with crumbled feta.

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