Sarasotas Roasted Tomato Onion And Mushroom Salad Food

ROASTED TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
• Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.

SARASOTA'S ROASTED TOMATO, ONION AND MUSHROOM SALAD

Steps:

• Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
• Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
• Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE!
• Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately.
• Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.

SIMPLE MARINATED MUSHROOM SALAD

Steps:

• In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.

SARASOTA'S UPSCALE TOMATO AND ONION SANDWICH

Steps:

• Aioli -- Chop your olive, fairly fine and add to a small bowl with the mayo, lemon zest, thyme and basil. Season with a little pepper and set in the refrigerator until ready to use.
• Tomatoes and Onions -- In a small pan (not metal), add the olive oil and vinegar. Set the tomato and onion slices in and flip to make sure they are covered on both sides. Let marinade 30 minutes to 1 hour. Doesn't need any longer.
• Grill -- I really prefer these grilled, but if not, a indoor grill pan will work. I don't think a saute pan works as well but if that is all you have, it should be fine. I sprayed mine lightly with a non stick spray and brought to medium high heat.
• Add the onions first as they take a bit longer than the tomatoes. But we don't want them falling apart, just some nice grill marks and then begin to soften (2 minutes per side, approximately). Remove the onions off to the side and add the tomatoes and rolls. The rolls I just like to lightly toast, they take literally just 30 seconds or so. The tomatoes, about 1-2 minutes per side. You still want them firm, not soft, but lightly grilled and warmed up.
• Sandwich -- Spread the aioli on both sides of the bun. I add one tomato slice to the bottom roll, then the onion, then the other tomato slice, arugula and the top roll.
• Serve -- A nice bowl of summertime vegetable soup, favorite potato or vegetable salad, grilled potato wedges or creamy coleslaw and you have a great light dinner.
• ENJOY!
• Note: Prep time includes the marinating of the tomatoes and onions.

SARASOTA'S SIMPLE SIDES-MUSHROOMS, FENNEL, TOMATOES & ONION

Steps:

• Vinaigrette -- Add all the ingredients to a measuring cup and mix well.
• Marinade -- Add all the vegetables to a small cookie sheet or casserole dish in a single layer and pour over the marinade. Make sure you turn over each vegetable slice to insure that it is covered with the marinade. Cover with plastic wrap and cover 30 minutes up to 2 hours.
• Grill -- I just spray my indoor or outdoor grill with a non stick spray, or you can even just broil on a cookie sheet lined with parchment or foil. They will take about 10-12 minutes to cook depending on your method.
• Serve -- Each person get a tomato slice, piece of fennel, onion and mushroom. It just makes an easy and healthy side dish.

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

TOMATO ONION SALAD

Steps:

• Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving.

TOMATO & ONION SALAD

Steps:

• Pour boiling water over the onion and leave for 10 mins.
• Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
• Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
• This can be prepared and chilled up to 1 hr ahead, but dress just before serving.