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Roasted Gazpacho Salad (P, KLP)
Source:"Delicious Ways to Enjoy the Lovely Tomato," by Annabel Cohen-Detroit Jewish News
Serves: 6

2 pounds Spanish or other mild onion, peeled and chopped
3 cups cherry or grape tomatoes, halved
1 yellow bell pepper, diced
1 tsp. minced garlic
1/2 cup chopped fresh basil leaves (parsley may be substituted)
2 tbsp. red wine vinegar, plus more to taste
1/4 cup olive oil
Kosher salt and pepper to taste
2 ripe avocados
10 cups mixed salad greens, any variety

Preheat oven to 400°F. Spray a roasting pan or baking dish with non-stick cooking spray. Set aside.

Combine the onions, tomatoes, pepper, garlic, basil, 2 tbsp. vinegar, and olive oil in the prepared pan and roast, uncovered, for about 40 minutes, stirring the mixture occasionally, until the vegetables are tender and colored.

Remove from heat and allow to cool to room temperature. You may make the salad to this point up to a day ahead. Chill until ready to use.

Arrange the greens on a large platter or 6 individual serving plates (I like to use dinner-sized plates). Stir the mixture and season to taste with salt and pepper.

Dice the avocado and toss with the onion and tomato mixture. Spoon this mixture over the center of the greens and drizzle more vinegar if desired over the greens.

Posted by Barbara Kaplan

Nutritional Info Per Serving: N/A