Cumin Roast Peppers Tomatoes Recipes
CUMIN ROASTED TOMATOES
Roast sweet cherry tomatoes with smoky cumin for a no-fuss side dish that's ready in just a little over half an hour.
Provided by Inspired Taste
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper.
- In large bowl, toss all ingredients. Spread tomatoes in single layer on cookie sheet.
- Roast 25 to 30 minutes or until tomatoes begin to split and brown.
Nutrition Facts : ServingSize 1 Serving
GARDEN ROASTED TOMATOES WITH PEPPERS & ONIONS
This Is a quick & easy side dish from our garden. It is so simple fresh tasty and delicious. The tomatoes were given to my husband by a coworker, and the peppers are from our garden. It is quick summer side dish to accompany any meal. You can add what ever vegetables you like squash or zucchini, other fresh herbs & parsley ,...
Provided by Rose Mary Mogan
Categories Vegetables
Time 40m
Number Of Ingredients 10
Steps:
- 1. Wash, prep and chop the veggies that you plan to use for this dish. Add them all to a large bowl. Dry with a paper towel to remove any excess water.
- 2. Spray a Jelly roll style pan with nonstick cooking spray. add all the veggies in a single layer, then drizzle with olive oil and sprinkle with steak seasoning. Be sure all of the veggies are coated with the spices.
- 3. Place in pre heated 425 degree F. oven and roast for 20 to 25 minutes until veggies are tender and tomatoes begin to wither somewhat from the heat. Remove and serve immediately while still hot. NOTE: MAY ADD SOME FRESHLY SHREDDED PARMESAN CHEESE OVER VEGGIES WHILE STILL HOT IF DESIRED. It is really yummy.
CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES, AND
This is a great chopped salad recipe that appeared in the July '06 edition of Fine Cooking. The only change I've made is cutting the corn off the cob and pan roasting the kernels in a nonstick pan coated with cooking spray, rather than roasting the corn and then slicing them off the cob. It's very healthy, colorful, refreshing, and fun! Try this with Grilled Lime Shrimp #43737.
Provided by dmcpherr
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425-degrees. Line baking sheet with foil. Drizzle 1 tablespoon oil over peppers and corn, rubbing in to vegetables. Sprinkle with salt and pepper. Roast peppers about 20 minutes. Turn corn occasionally throughout cooking time. After roasting cut corn off cob and scrape skin off peppers. Dice peppers.
- To make dressing, mince garlic and combine with salt to make a paste. Whisk with ingredients (lime juice through cumin). Slowly add oil, season with salt and pepper to taste.
- To assemble salad, artfully arrange corn, peppers, tomatoes, jicama, avocado, and black beans in stripes or piles on medium to large platter. Sprinkle with cilantro. The salad dressing may be drizzled onto salad before serving or you may serve separately, allowing each guest to top their salad with the dressing individually.
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