Roasted tomato salad

This is my favorite way of adding powerful red color on a plate :)

200g red bell pepper (diced)

200g zucchini (diced)

200g tomatoes or cherry tomatoes (sliced)

２cloves of garlic (sliced)

1tbsp EV olive oil

1tbsp Bruschetta spices ( this one)

(Or create your own mixed spices with 30% salt and any mediterranean herbs)

Step 1

Preheat oven for 190℃

Chop vegetables.

Combine all ingredients in a bowl and stir it well.

Step 2

Transfer seasoned vegetables on a baking tray

(I use a cooking sheet)

Step ３

Roast it for 25 minutes at 190℃.

Step 4

They look fantastic for your open-faced sandwiches, salad, or as a topping of basil pesto pasta.

Serve these veggies with hummus or any vegan paste of your choice.