Imen Dridi This Jamie Oliver Roast Vegetable Salad recipe is made with plum tomatoes, red onions, red and yellow peppers, garlic, capers, paprika, olive oil, and lemon. It takes 45 minutes to make and serves 4.
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What Makes This Recipe So Satisfying
- Flavorful: The roasted vegetables bring out rich, sweet flavors, enhanced by the zesty lemon and aromatic paprika.
- Versatile: This salad can be a satisfying main dish or a tasty side, perfect for any occasion.
- Healthy: Packed with nutrients and antioxidants, it’s a delicious way to get your daily veggie intake.
- Easy: With simple preparation and minimal cleanup, it’s a stress-free recipe for any home cook.
What Is Jamie Oliver Roast Vegetable Salad?
Jamie Oliver Roast Vegetable Salad is a dish made from roasted plum tomatoes, red onions, red and yellow peppers, and garlic. It has a tender texture and a rich, sweet flavor. The name comes from the renowned chef Jamie Oliver, known for his simple and delicious recipes.
Jamie Oliver Roast Vegetable Salad Ingredients
- 6 plum tomatoes
- 2 large red onions
- 4 long red peppers
- 2 yellow peppers
- 6 cloves of garlic
- extra virgin olive oil
- 1 tablespoon baby capers
- 1 teaspoon paprika
- 4 tablespoons extra virgin olive oil , plus extra for drizzling
- ½ lemon
Instructions For Jamie Oliver Roast Vegetable Salad
- Warm the oven up to 220oC/gas 7.
- Cut the tomatoes in half and the onions in quarters; you don’t have to peel them. Then, put the peppers and garlic cloves that haven’t been peeled in a baking tray.
- Add sea salt and oil to the vegetables, then cook for 45 minutes, or until they are soft and blackened all over.
- Move the peppers to a wooden cutting board. Remove the skins right away and throw them away. Before putting the peppers in a big bowl, take out the seeds and cut the flesh into strips.
- After taking off the tough skins, add the tomatoes, onion, garlic, and any juices left over from the cooking pan to the bowl with the peppers.
- Fill the bowl with 4 tablespoons of oil, the lemon juice, capers, and paprika. Add a lot of sea salt and black pepper to taste.
- Use your hands to mix it well, then put it in a bowl for serving. Add a little oil and serve warm or cold.
Recipe Tips
- Use fresh, ripe vegetables for the best flavor and texture.
- Don’t overcrowd the baking tray to ensure even roasting.
- Adjust the amount of paprika to control the spiciness to your preference.
- Be mindful of the roasting time to achieve the desired level of tenderness without overcooking.
- Consider adding a variety of herbs or a sprinkle of feta cheese for extra flavor.
What To Serve With Roast Vegetable Salad?
You can serve Jamie Oliver Roast Vegetable Salad with grilled chicken, crusty bread, or as a side dish to complement grilled fish or a hearty quinoa pilaf.
How To Store Roast Vegetable Salad?
- In The Fridge. To store Traditional Jamie Oliver Roast Vegetable Salad, place it in an airtight container in the refrigerator for up to 3 days.
- In The Freezer. To freeze, store in a freezer-safe container for up to 3 months.
How To Reheat Roast Vegetable Salad?
- In The Oven Method: Place the Roast Vegetable Salad in a preheated oven at 350°F for a brief period, ensuring it’s warmed through without compromising the texture.
- At Room Temperature: Serve the salad at room temperature to maintain its vibrant flavors, eliminating the need for reheating and preserving the original taste.
FAQs
Is It Necessary To Peel The Garlic Cloves Before Roasting?
No, it’s not necessary to peel the garlic cloves before roasting for Jamie Oliver’s Roast Vegetable Salad. Roasting with the peel enhances flavor and simplifies preparation.
Can I Roast The Vegetables In An Air Fryer?
Yes, you can roast the vegetables for Jamie Oliver’s salad in an air fryer. Adjust the settings for a crisp texture, ensuring the vegetables are evenly cooked.
Can I Use Dried Herbs Instead Of Fresh In The Recipe?
Absolutely, you can use dried herbs instead of fresh in the recipe. Adjust quantities to taste, typically using one-third of the amount of fresh herbs called for.
Can I Make Jamie Oliver’s Salad In Advance?
Yes, you can make Jamie Oliver’s Roast Vegetable Salad in advance. Prepare and store in an airtight container in the refrigerator. Serve chilled or bring to room temperature before enjoying.
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Jamie Oliver Roast Vegetable Salad Nutrition Facts
Amount Per Serving
- Calories: 159kcal
- Fat: 8.9g
- Saturates: 1.4g
- Sugars: 11.4g
- Protein: 3.3g
- Carbs: 16.3g
Jamie Oliver Roast Vegetable Salad
Description
This Jamie Oliver Roast Vegetable Salad recipe is made with plum tomatoes, red onions, red and yellow peppers, garlic, capers, paprika, olive oil, and lemon. It takes 45 minutes to make and serves 4.
Ingredients
Instructions
- Warm the oven up to 220oC/gas 7.
- Cut the tomatoes in half and the onions in quarters; you don’t have to peel them. Then, put the peppers and garlic cloves that haven’t been peeled in a baking tray.
- Add sea salt and oil to the vegetables, then cook for 45 minutes, or until they are soft and blackened all over.
- Move the peppers to a wooden cutting board. Remove the skins right away and throw them away. Before putting the peppers in a big bowl, take out the seeds and cut the flesh into strips.
- After taking off the tough skins, add the tomatoes, onion, garlic, and any juices left over from the cooking pan to the bowl with the peppers.
- Fill the bowl with 4 tablespoons of oil, the lemon juice, capers, and paprika. Add a lot of sea salt and black pepper to taste.
- Use your hands to mix it well, then put it in a bowl for serving. Add a little oil and serve warm or cold.
Notes
- Use fresh, ripe vegetables for the best flavor and texture.
- Don’t overcrowd the baking tray to ensure even roasting.
- Adjust the amount of paprika to control the spiciness to your preference.
- Be mindful of the roasting time to achieve the desired level of tenderness without overcooking.
- Consider adding a variety of herbs or a sprinkle of feta cheese for extra flavor.
