Roast Pepper & Carrot Salad
Roast Pepper & Carrot Salad
4 carrots, halved
1 red onion quartered
2 red bell peppers
2 yellow bell peppers
1 whole head garlic roasted
1 teaspoon dried basil (5ml)
1 teaspoon dried oregano (5ml)
2 tablespoons olive oil (30ml)
1 cup baby cherry tomatoes
3 tablespoons roughly chopped fresh flat-leaf parsley (45ml)
3 tablespoons fresh basil
For Roasted Garlic:
1 head of garlic
olive oil
sprig of fresh thyme
pepper
Dressing:
1 tablepoon balsamic vinegar (15ml)
¼ cup olive oil (60ml)
juice of one lemon
1 tablespoon capers, rinsed and coarsely chopped (15ml)
salt and pepper to taste
1 teaspoon roasted garlic (15ml)
Clean peppers, cut in half and remove seeds. Clean onions and quarter leaving the root on to hold the onion together on the grill. Peel carrots and cut in half lengthwise.
Place all prepared vegetables in a bowl, toss with olive oil and season with salt and pepper.
Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil.
Preheat grill to high on one side and medium on the other side.
Place the garlic in the upper rack of the grill where it will be exposed to low heat. Cook for approximately 15 minutes or until tender. Remove.
Place peppers and carrots over high heat and place onions over medium heat.
Cook peppers and carrots approximately 1-2 minutes per side or until lightly charred, but still crisp. Remove from grill
Cook onion approximately 3-4 minutes per side or until golden brown char marks are achieved. Remove from grill.
Place all ingredients in refrigerator to cool.
Once cool, chop peppers into bite sized pieces. Remove core from onions so to have petals of onions. Place all vegetables in a bowl and add the fresh tomatoes, parsley and basil.
To make the dressing, combine mashed roasted garlic (without skin), ¼ cup of olive oil, juice of one lemon, balsamic vinegar, capers and mix to combine.
Pour over salad. Serve chilled
Yields: 6 servings
4 carrots, halved
1 red onion quartered
2 red bell peppers
2 yellow bell peppers
1 whole head garlic roasted
1 teaspoon dried basil (5ml)
1 teaspoon dried oregano (5ml)
2 tablespoons olive oil (30ml)
1 cup baby cherry tomatoes
3 tablespoons roughly chopped fresh flat-leaf parsley (45ml)
3 tablespoons fresh basil
For Roasted Garlic:
1 head of garlic
olive oil
sprig of fresh thyme
pepper
Dressing:
1 tablepoon balsamic vinegar (15ml)
¼ cup olive oil (60ml)
juice of one lemon
1 tablespoon capers, rinsed and coarsely chopped (15ml)
salt and pepper to taste
1 teaspoon roasted garlic (15ml)
Clean peppers, cut in half and remove seeds. Clean onions and quarter leaving the root on to hold the onion together on the grill. Peel carrots and cut in half lengthwise.
Place all prepared vegetables in a bowl, toss with olive oil and season with salt and pepper.
Remove top of garlic exposing just the top. Prick top with tines of a fork and drizzle with olive oil and pepper. Top with fresh thyme and wrap in foil.
Preheat grill to high on one side and medium on the other side.
Place the garlic in the upper rack of the grill where it will be exposed to low heat. Cook for approximately 15 minutes or until tender. Remove.
Place peppers and carrots over high heat and place onions over medium heat.
Cook peppers and carrots approximately 1-2 minutes per side or until lightly charred, but still crisp. Remove from grill
Cook onion approximately 3-4 minutes per side or until golden brown char marks are achieved. Remove from grill.
Place all ingredients in refrigerator to cool.
Once cool, chop peppers into bite sized pieces. Remove core from onions so to have petals of onions. Place all vegetables in a bowl and add the fresh tomatoes, parsley and basil.
To make the dressing, combine mashed roasted garlic (without skin), ¼ cup of olive oil, juice of one lemon, balsamic vinegar, capers and mix to combine.
Pour over salad. Serve chilled
Yields: 6 servings
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