July 28 2017 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Side dish
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Side dish Roasted tomato salad
Sweet, roasted cherry tomatoes, spiced just right. Sprinkled with oil, chopped scallions, and a splash of vinegar. Mmmm... tastes like summer.
USMetric
servingservings
Ingredients
- 3 tbsp 3 tbsp olive oil
- 1 lb 450 g cherry tomatoes
- 1 tsp 1 tsp sea salt
- ½ tsp ½ tsp ground black pepper
- ½ cup (1¾ oz.) 120 ml (50 g) finely chopped scallionfinely chopped scallions
- 1 tbsp 1 tbsp red wine vinegar
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Making low carb simple
Instructions
- Brush the tomatoes with oil to cover and sprinkle with spices.
- Cook on the grill, using a special vegetable accessory, or in the oven until the tomatoes have browned a bit.
- If using the oven, bake at 450°F (225°C) for about 15 minutes. Stir and turn the oven off, but leave the tomatoes to bake a little longer—about 10 more minutes.
- Plate and sprinkle chopped scallions on top. Drizzle with vinegar and the rest of the olive oil. Let rest so the flavors mingle; serve the salad lukewarm or cold.
Tip!
Chop the tomatoes in rough pieces if you prefer a more salsa-like salad. Or, throw on some crumbled feta for extra flavor. It's a perfect side for virtually anything grilled. Summer, here we come!
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