Global Vegetarian - Roasted Vegetable Salsa with Watercress

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* Exported from MasterCook *

 

Roasted Vegetable Salsa with Watercress

 

Recipe By : Global Vegetarian, by Jay Solomon, page 131

Serving Size : 4 Preparation Time :0:00

Categories : Global Vegetarian Salsa

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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4 medium tomatoes

1 medium green bell pepper -- seeded and halved

1 medium yellow onion -- peeled and halved

2 whole cloves garlic

1 whole Red Resno, jalapeno, or serrano pepper

1/4 cup watercress leaves

Juice of 1/2 lime

1/2 teaspoon ground cumin

1 teaspoon dreid oregano

1/2 teaspoon black pepper

1/2 teaspoon salt

 

Preheat the oven to 375° F.

 

Arrange the tomatoes, bell pepper, onion, garlic and chili in a round baking

pan. Roast for 15 to 20 minutes, until the vegetables are tender. Remove from

the heat and let cool slightly.

 

In a large mixing bowl, place the tomatoes and mash with the back of a spoon.

Dice the bell pepper and onion and add them to the tomatoes. Mince the garlic

and chili (after removing the seeds) and add them to the vegetables. Blend in

the watercress, lime juice, and seasonings and toss well. Serve warm or chill

for later.

 

 

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