Roasted Tomatoes Red Onions Food

BRIAM: TRADITIONAL GREEK ROASTED VEGETABLES

Steps:

• Preheat oven to 400 degrees F. Place a rack in the middle.
• Place sliced potatoes and zucchini in a large mixing bowl. Season with kosher salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle extra virgin olive oil. Toss to make sure the vegetables are well coated with the EVOO and spices.
• Grab a large round pan on skillet (I used an 11-inch oven safe pan. See notes for more options.) Pour 1/2 of the canned diced tomatoes in and spread to cover the bottom of the pan.
• Arrange the seasoned potatoes, zucchini, and sliced onions in the pan in rows (simply going around the shape of the pan and alternating.)
• If you have any of the extra virgin olive oil and garlic mixture left in the mixing bowl, pour that all over the veggies, then top with the remaining diced tomatoes from your can.
• Cover the pan with foil (tent foil a bit so it is not touching the veggies). Bake in 400 degrees F heated-oven for 45 minutes. Take pan out briefly to carefully remove foil, then place back in oven, uncovered, and roast for another 30-40 minutes or until the veggies are soft and charred and most of the liquid has evaporated. (ovens do vary, so pay attention and check as needed.)
• Remove from oven. Serve warm or at room temperature with an added generous drizzle of extra virgin olive oil. (see suggestions for to serve along.)

ROASTED TOMATOES, RED ONION AND GARLIC

Steps:

• First roast the garlic: Wrap the bulb in aluminum foil- bake at 400 degrees for about 25 minutes or until browned and softened, cool and pop out of peel.
• Set aside.
• cut 1/4 inch slices of tomatoes.
• cut thin- 1/8 inch slices of red onion.
• spray 9x 13 oven dish with veggie spray.
• Place alternate slices of tomatoes and red onion slightly overlapping, in rows.
• Sprinkle with salt to taste.
• Sprinkle, evenly, jalapeno or chilli flakes.
• Sprinkle evenly, preroasted garlic cloves.
• Whisk together coriander and olive oil.
• Drizzle evenly over all.
• Sprinkle with parsley.
• Bake in 350 degree oven for 20-25 minutes .

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
• Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

CUCUMBER, TOMATO AND RED ONION SALAD

Steps:

• In a small bowl, soak the onion slices in icy cold water for 15 minutes. Remove from the water and pat dry. In a large bowl, add the onions, cucumbers and tomatoes and toss to combine.
• In a small bowl, whisk together the lemon juice, olive oil and salt and pepper, to taste. Pour over the salad and serve immediately.

ROASTED TOMATO, PEPPER, AND RED ONION SOUP

Steps:

• Wash and halve the tomatoes.
• Halve the pepper, removing the core and seeds.
• Cut the onion in quarters.
• Place the vegetables and two sprigs of sage on a large bake pan.
• Sprinkle with the olive oil.
• Bake for 30 minutes in the oven at 400 degrees.
• Remove the vegetables from the oven and place them in an ovenproof dish.
• Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
• Allow the vegetables to cool.
• Puree with a handblender.
• Reheat in a pan on the stove when ready to serve.
• Garnish with chopped sage.

ROASTED TOMATOES ONIONS AND ZUCCHINI

Steps:

• Preheat oven to 375°F
• Arrange the zucchini, onion and tomato slices side by side in an appropriately sized baking dish.
• Once they are all attractively arranged, drizzle with the olive oil, and sprinkle with the minced garlic and thyme.
• Season with salt and pepper; cook until golden and tender for about 25 minutes.
• Serve warm or at room temperature for the best flavor.

ROASTED TOMATOES

Steps:

• Preheat oven to 250^F.
• Heat 2 T oil in a large heavy skillet over medium heat.
• Add onions and saute' until tender, about 8 minutes.
• Place tomatoes in a single layer in a large roasting pan.
• Add onions, 1/2 c oil, garlic, basil, salt, sugar and red pepper, tossing to coat.
• Roast until tomatoes are tender but not falling apart, stirring now and then, about 2 hours.

BAKED FETA WITH BURST TOMATOES & CHILLI HONEY

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
• In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.

CHILLI BURGER WITH ROASTED TOMATOES & RED ONION RELISH

Steps:

• Heat oven to 200C/fan 180C/ gas 6. Mix the beef with the chilli and some chopped coriander, then season well. Shape into four patties about 2.5cm thick. Chill until needed.
• Keeping the tomatoes on the vine, put them in a roasting tin. Drizzle over 1 tbsp of olive oil and season. Roast for 12-15 mins until just soft.
• Heat 1 tbsp of oil in a non-stick frying pan. Then cook burgers on each side for 4 mins for rare or 5 mins for medium. For the relish, mix 2 tbsp of olive oil, the lime juice and sweet chilli sauce, parsley, coriander leaves and red onion. To serve, place a burger on a muffin half, add a branch of tomatoes and top with red onion relish.