Roasted vegetables and an insane tomato salsa,
This is a wonderful recipe for any day of the year and especially for wonderful BBQ meals like on Independence Day.
A wonderful tomato salsa that’ll combine perfectly with roasted vegetables in any way you choose to prepare them.
This time I prepared the vegetables in my griller,
There are many times I make them in a panini press or in the oven, and whichever way I choose, they just turn out wonderful.
While my vegetables are cooking, I make a dreamy salsa that I can’t stop eating.
This salsa sauce goes perfectly with a fish or meat meal.
It’s amazingly good as a side for grilled chicken.
And wonderful alongside a lot of roasted vegetables,
The ultimate match for it is sweet potato,
I have no way to describe this amazing combination of sweet potato and this gorgeous tomato salsa!
Whichever way you choose to cook it, the magic will happen.
A few quick minutes and this bite is yours 🙂
Happy Independence Day to all of us 🙂
Roasted vegetables with an amazing tomato salsa
Suitable for a large bowl of salsa as a side dish for 6 diners
- 4 tablespoons olive oil
- 1 large garlic clove / 1 teaspoon garlic powder
- Lemon zest
- Juice of half a lemon
- 2 tablespoons apple cider vinegar / white wine
- 1 tablespoon maple syrup / any sweetener you like
- 1 flat teaspoon salt
- A generous handful of fresh mint leaves
- 2 large tomatoes
- Red / white / spring onion (whichever you like)
- For the roasted vegetables Any vegetable you choose. I have sweet potato, zucchini and red onion.
Cut the vegetables into thin slices and prepare in one of the following ways:
- In the oven – preheat the oven to 375°F (190°C), turbo mode. Grease a pan lined with parchment paper and sprinkle a little salt. Arrange the vegetables on the baking pan and place an additional sheet of parchment paper on top of them without sealing it, just place the sheet on top of the sliced vegetables. Bake for 25-30 minutes until the sweet potato softens, remove the top parchment paper and bake at 390°F (200°C) for another 10-15 minutes for a good and fun tan.
- In a panini press – oil the sliced vegetables on both sides and arrange them in a panini press / griller. Cook for about 10 minutes or until the sweet potato softens.
BBQ – oil the sliced vegetables on both sides, place on the barbecue until they reach the desired level of softness.
Mix the olive oil, lemon juice, lemon zest, crushed garlic, salt, vinegar, and maple syrup. Add finely chopped onion and mix well. Now add the chopped mint and the chopped tomatoes and mix again. Let the salsa sit for a few minutes for better flavor mingling.
Serve the salsa alongside the roasted vegetables and with a lot of joy in our hearts.
A little extra from me:
- You can keep the vegetables and salsa in a sealed box in the fridge for 2 days.
- You can make the salsa a day in advance.
- If you want, you can add finely chopped hot pepper or red bell pepper cut into small cubes to the salsa.