Appetizers / Soups / Salads

Salata Mishwaya (Mediterranian Roasted vegetable salad) is for Side Dish.

Salata Mishwaya (Mediterranian Roasted vegetable salad) takes 10 minutes to prepare.

Salata Mishwaya (Mediterranian Roasted vegetable salad) takes 30 minutes to cook.

Salata Mishwaya (Mediterranian Roasted vegetable salad) makes 12 servings.

The ingredients for Salata Mishwaya (Mediterranian Roasted vegetable salad) are:

4 Tomatoes whole medium
1 Onion large
1 or more jalapeno(s) whole to taste
1 large sweet peppers
1 whole garlic head
1tsp salt or to taste
2 tbsp olive oil to taste

We have also added diced cilantro when in season but I didn't add it to the calorie count.

Here is how you make Salata Mishwaya (Mediterranian Roasted vegetable salad):

Wash all veggies. Roast all veggies. Watch the tomatoes do not become to soft to handle. Allow veggies to cool enough to handle. Peel the onion & cut into pieces to aid processing. Peel the garlic, it should be almost a paste in the skins. You might try pealing the garlic & roasting it in an aluminum packet. Place onion & garlic into processor. Pulse your food processor until you have a very fine dice not puree. Remove to mixing bowl. Peel & seed peppers. You can remove the skin of the hot peppers or leave the hot seeds if you wish. Pulse in food processor to a very fine dice like the onion. Add to mixing bowl. Core tomatoes & dice in food processor, will be very wet. Add all the liquid & the salt to the mixing bowl. Stir. Adjust salt to taste. Serve & garnish with olive oil.Serving Size: about 1/2 cupNumber of Servings: 12Recipe submitted by SparkPeople user SMMGRAHAM1.

The nutritional information for Salata Mishwaya (Mediterranian Roasted vegetable salad) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 22.0

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 198.6 mg
• Total Carbs: 4.9 g
• Dietary Fiber: 0.9 g
• Protein: 0.8 g

The dietary needs meet for Salata Mishwaya (Mediterranian Roasted vegetable salad) is Vegetarian