Roasted Red Pepper, Tomato and Parsley Salad Serves 6 as a side
10 plum tomatoes, halved lengthwise; or 4 pints grape or cherry tomatoes 1 tablespoon plus ¼ cup extra-virgin olive oil Kosher salt and freshly ground black pepper 10 large bell peppers, red, yellow and/or orange 1 teaspoon cumin seeds, toasted 3 to 4 garlic cloves, thinly sliced 3 cups fresh flat-leaf parsley leaves 2 to 3 tablespoons lemon juice Preheat the oven to 450°F. Line a medium baking pan or baking sheet with parchment paper. In a medium bowl, combine the tomatoes with the 1 tablespoon oil and toss. Season with salt and pepper. Place the tomatoes cut side up on the sheet (or spread out the whole grape tomatoes). Roast until the tomatoes have browned, 40 to 50 minutes. Set aside. Meanwhile, char the peppers over an open burner flame, turning as the skin blisters, 12 to 15 minutes. Alternately, preheat the broiler and place the peppers
on a large baking sheet and broil close to the heat source, turning every 10 minutes or so, until the peppers are charred on all sides and very soft, 30 to 35 minutes. Place the roasted peppers in a paper bag and close the bag. The steam created inside the bag will help loosen the skins, making peeling the peppers easier. Let them cool long enough so you can handle them, then peel them. Halve the peppers and discard their peel, seeds, and stems. Cut each half lengthwise into thirds and set aside. Meanwhile, toast the cumin seeds in a small pan over low heat, stirring occasionally, until lightly colored and fragrant, 3 to 5 minutes. Transfer the seeds to a small bowl and set aside. Add the ¼ cup oil to the pan and sauté the garlic over low heat, stirring occasionally, until the garlic begins to color. Remove from the heat and set aside. Using a mortar and pestle, partially crush the cumin seeds. You can also grind them coarsely in a spice grinder. Pile the parsley leaves on a platter. In a large bowl, combine the tomatoes, peppers, garlic with its oil, crushed cumin and lemon juice and toss. Season with salt, transfer onto the parsley leaves and serve.
Roasted Tzimmes Serves 6 to 8
8 dried figs, cut in eighths ¼ cup orange juice ¾ pound carrots, peeled and cut into 1-inch cubes or 1½-inch-long sticks ¾ pound sweet potatoes, peeled and cut into 1-inch cubes or 1½-inch-long sticks ½ pound parsnips, peeled and cut into 1-inch cubes or 1½-inch-long sticks 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon molasses 2 teaspoons za’atar 1 teaspoon kosher salt Freshly ground black pepper In a small bowl, combine the figs and orange juice and let soak for at least 20 minutes or up to 1 hour. Drain and reserve the orange juice. Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine the figs, carrots, sweet potatoes and parsnips. Add the olive oil, balsamic vinegar, molasses, za’atar, salt and pepper to taste and toss to coat. Spread the mixture on the baking sheet. Roast, tossing occasionally, until the vegetables begin to caramelize, 30 to 40 minutes. Sprinkle 3 tablespoons of the reserved orange juice over the vegetables and toss again. Add more salt to taste and serve.
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