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Recipe by Chaya Ruchie Schwartz

Oven-Roasted Tomato and Pepper Salad

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Oven-Roasted Tomato and Pepper Salad
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Sesame
40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - Vegan

This is a great side dish that can be made up to 3 days in advance and refrigerated. It’s best served at room temperature.

Ingredients

Oven-Roasted Tomato and Pepper Salad

  • 1 container grape tomatoes

  • 1 bag mini peppers, cut in half

  • 2 cloves fresh garlic, sliced

  • 3 tablespoons oil, such as Gefen Canola Oil

  • 2 teaspoons everything seasoning mix, such as Pereg

  • 1/2 teaspoon salt

  • dash black pepper

  • 1 teaspoon sugar

  • dash of cayenne pepper

  • handful fresh parsley, chopped

Directions

1.

Preheat oven to 400 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.

2.

Combine all ingredients and place on cookie sheet.

3.

Roast for 25 minutes. Let cool.

4.

Store in the fridge. Bring to room temperature before serving.

About:

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

Chaya Ruchie Schwartz colorful cookitnj make ahead pepper salad tomato salad vegetables veggies
Oven-Roasted Tomato and Pepper Salad

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rena
rena
4 months ago
0
Esther Weinstock
Esther Weinstock
4 months ago

Delicious!

0
Yael Goldberg
Yael Goldberg
6 months ago

Delicious change from fresh salads! Great for Shabbos and Yom Tov! We did half the tomatoes as we like peppers better. We also used frozen garlic cubes as that’s what we had on hand.

0
Yael Goldberg
Yael Goldberg
Reply to  Yael Goldberg
6 months ago

I also did not have everything spice mix so we used a combination of salt, garlic, basil and black pepper. It was delicious!

0
Miriam Kaufman
Miriam Kaufman
7 months ago
0
wpdiscuz   wpDiscuz

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