A roasted red pepper and onion salad with a Mediterranean twist
A brilliant salad that can be adapted with any roasted vegetables and keeps our love affair with salads alive through the cooler months!
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Cooking tools:
- Oven
- Roasting pan
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
- Tongs
- Colander
- Paring knife
Ingredients
- 2 medium sized red onions, cut into quarters
- ½ cup olive oil
- 4 large red Romano peppers (bell peppers, red capsicum)
- Half teaspoon fresh ground black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon oregano
- 30 cherry tomatoes
- 1 large bag of washed and dried rocket leaves
- 12 fresh basil leaves
- Juice of 1 lime (optional)
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