วันพฤหัสบดีที่ 15 มีนาคม พ.ศ. 2555

Baked Garlic and Pepper Salad

Yield > 4
Keys : Salads Dressings Spanish Spain European Mediterranean
Ingredients :
3 tbl Sherry vinegar
1 tbl Fresh lemon juice
1/3 cup Olive oil
Salt to taste
Freshly-ground black pepper
to taste
2 x Garlic heads
3 x Red bell peppers
3 x Green bell peppers
6 x Tomatoes
Olive oil
Method :
• In a small bowl, whisk together the vinegar, lemon juice,
and olive oil. Season to taste with salt and pepper. Set aside
until ready to use.
• Preheat oven to 425 degrees.
• Cut 1/2-inch off the tops of the heads of garlic, so the
cloves are just visible. Rub the heads of garlic, bell peppers
and tomatoes with olive oil to coat them. With a paring knife,
cut a cross across the stem end of each tomato. Place all the
vegetables on a baking sheet and roast for 30 to 40 minutes,
turning every 10 minutes.
• Immediately place all the vegetables in a large bowl,
cover with plastic wrap and leave to cool, about 30 minutes.
Peel the peppers and tomatoes, remove the seeds, and cut
vegetables into strips. Squeeze the garlic cloves from their
skins. Arrange the vegetables on a large serving platter, or on
individual plates, season with salt and pepper to taste, and
drizzle with the reserved dressing.
• This recipe yields 4 to 6 servings.

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