Description
Jamie Oliver’s roast vegetable salad delivers Mediterranean flavors with minimal effort. Fresh seasonal vegetables roasted to golden perfection combine with zesty herbs and a light dressing, creating a simple yet sophisticated Mediterranean-inspired dish you’ll crave again and again.
Ingredients
Scale
Vegetables:
- 6 plum tomatoes
- 2 large red onions
- 4 long red peppers
- 2 yellow peppers
- 6 cloves of garlic
Seasoning and Herbs:
- 1 tablespoon (15 milliliters) baby capers
- 1 teaspoon (5 milliliters) paprika
- ½ lemon
Oils:
- 4 tablespoons (60 milliliters) extra virgin olive oil
- Extra virgin olive oil (for drizzling)
Instructions
- Preheat the oven to 428°F (220°C) or gas mark 7, preparing a spacious roasting tray for the vegetables.
- Slice tomatoes in half and quarter the onions, leaving the skins intact. Place whole unpeeled garlic cloves and peppers onto the baking tray.
- Drizzle vegetables generously with olive oil and sprinkle with sea salt, ensuring each piece is evenly coated.
- Roast the vegetables for approximately 45 minutes, monitoring until they become tender and develop a deep charred exterior.
- Transfer roasted peppers immediately to a wooden cutting board and carefully remove their skins, discarding them completely.
- Seed the peppers and slice the flesh into elegant strips, transferring them into a large mixing bowl.
- Incorporate the roasted tomatoes, onions, and garlic into the bowl, including any flavorful cooking juices remaining in the tray.
- Add 4 tablespoons (60 milliliters) of extra virgin olive oil, freshly squeezed lemon juice, capers, and sweet paprika to the vegetable mixture.
- Season generously with sea salt and freshly ground black pepper, adjusting to personal taste preferences.
- Gently mix the ingredients using clean hands, ensuring even distribution of flavors and seasonings.
- Transfer the roasted vegetable medley to a serving dish, drizzle with an additional light touch of olive oil, and serve either warm or at room temperature.
Notes
- Sprinkle crumbled feta or fresh herbs to elevate the dish’s complexity and taste profile.
- Roasting time impacts vegetable tenderness, so monitor closely to prevent burning or undercooking.
- Customize spice levels by adjusting paprika quantity according to personal heat tolerance.
- Space vegetables evenly on the baking tray for uniform caramelization and consistent roasting.
- Select peak-season, locally sourced vegetables guaranteeing maximum flavor and nutritional richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg