Marinated Tomato & Capsicum (Bell Pepper) Salad

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Marinated Tomato & Capsicum (Bell Pepper) Salad

 

 

250 g (9 oz) teardrop tomatoes

1 cup vegetable oil

3 sprigs lemon thyme plus extra to serve (-OR- oregano -OR- rosemary)

2 medium red capsicums (bell peppers), halved lengthwise, seeds removed

8 teaspoons white vinegar

2 teaspoons grated lime zest

8 teaspoons lime juice

3 slices day-old GF white bread, cut into 2 cm (3/4 " ) cubes

salt, to taste

vegan parmesan, to serve

 

 

1. Preheat oven to 180 C (350 F).

 

2. Place tomatoes in a roasting pan. Drizzle 1/3 cup of the oil over

tomatoes; add thyme. Season with salt. Roast for 15 minutes or until

tomatoes soften. Transfer tomatoes to a platter.

 

3. Preheat oven-grill (broiler) on high. Place capsicum (bell

peppers), skin-side up, on a baking tray. Grill for 8 to 10 minutes or

until skin blisters and blackens.

 

4. Place hot capsicum (bell pepper) in a plastic food storage bag (or

heatproof bowl and cover with plastic food wrap). Stand for 5 minutes

(this helps remove skin). Peel skin from capsicum (bell pepper). Cut

flesh into wide strips.

 

5. Add capsicum (bell pepper) to tomatoes; stir to combine.

 

6. Whisk vinegar, zest, juice and 8 teaspoons of remaining oil in a

small jug. Drizzle over tomato mixture. Stand for 20 minutes.

 

7. Heat remaining oil in a large frying pan over moderate heat.

Shallow-fry bread, in batches, for 1 to 2 minutes or until golden

brown and crisp. Using a slotted spoon, transfer croutons to paper

towels. Reheat and top up oil between batches if necessary.

 

8. Scatter croutons over tomato mixture; top with parmesan and extra

thyme. Serve at once.

 

 

Serves 4.