Recipes
Recipes
Course: Side or appetizer
You can use this as a spread on fresh bread or as a thick condiment for roasted chicken or grilled meats.
INGREDIENTS
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3 to 4 Spring onions, trimmed and diced
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3 to 4 tomatoes, roughly chopped
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4 to 5 cloves garlic, peeled and minced
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6 to 7 sweet peppers, halved
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Roasted Garlic Olive Oil as needed [Buy Now]
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1 Tablespoon Zata’ar (the shop has a blend from Heray Spice)
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1 teaspoon sundried tomato powder (the shop has some from Heray Spice)
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salt and pepper, to taste
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Chili Lime Olive Oil for serving [Buy Now]
Also needed:
- baking sheet
- parchment paper
- 1 Tablespoon Lemon Balsamic Vinegar [Buy Now] or freshly squeezed citrus juice for serving
PROCEDURE
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Place the onions, tomatoes, and garlic together in a mixing bowl. Sprinkle with the zata’ar and sundried tomato powder; drizzle with olive oil. You want the tomatoes coated with oil and glistening. Turn the veggies out onto the prepared sheet. Nestle the pepper into the veggies. Give the pan one more drizzle of olive oil and a sprinkle of salt and pepper.
Roast the veggies in the preheated oven for 25 to 30 minutes. The veggies should be softened with some charring.
Let cool slightly, then turn the mixture out onto a cutting board and roughly chop so that everything is bite-sized. Drizzle the Chili Lime Olive Oil and Lemon Balsamic Vinegar over the top and stir to combine. Place everything in a serving bowl and drizzle with more olive oil, if desired.