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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 22.0
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 198.6 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.8 g

View full nutritional breakdown of Salata Mishwaya (Mediterranian Roasted vegetable salad) calories by ingredient
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Salata Mishwaya (Mediterranian Roasted vegetable salad)

Submitted by: SMMGRAHAM1

Introduction

We roast our veggies on a charcoal grill. The veggies can also be roasted in the oven, but I have not done this. I chop using a food processor. My SIL in Libya uses a food mill. You need to be able to chop soft veggies to a very fine dice. We roast our veggies on a charcoal grill. The veggies can also be roasted in the oven, but I have not done this. I chop using a food processor. My SIL in Libya uses a food mill. You need to be able to chop soft veggies to a very fine dice.
Number of Servings: 12

Ingredients

    4 Tomatoes whole medium
    1 Onion large
    1 or more jalapeno(s) whole to taste
    1 large sweet peppers
    1 whole garlic head
    1tsp salt or to taste
    2 tbsp olive oil to taste

    We have also added diced cilantro when in season but I didn't add it to the calorie count.

Directions

Wash all veggies.
Roast all veggies. Watch the tomatoes do not become to soft to handle.
Allow veggies to cool enough to handle.
Peel the onion & cut into pieces to aid processing. Peel the garlic, it should be almost a paste in the skins. You might try pealing the garlic & roasting it in an aluminum packet. Place onion & garlic into processor. Pulse your food processor until you have a very fine dice not puree. Remove to mixing bowl.
Peel & seed peppers. You can remove the skin of the hot peppers or leave the hot seeds if you wish. Pulse in food processor to a very fine dice like the onion. Add to mixing bowl.
Core tomatoes & dice in food processor, will be very wet.
Add all the liquid & the salt to the mixing bowl. Stir. Adjust salt to taste. Serve & garnish with olive oil.

Serving Size: about 1/2 cup

Number of Servings: 12

Recipe submitted by SparkPeople user SMMGRAHAM1.






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