- 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
Salata Mishwaya (Mediterranian Roasted vegetable salad)Submitted by: SMMGRAHAM1
IntroductionWe 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.
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.
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.