OVEN ROASTED TOMATO AND BELL PEPPER SALAD

Do you ever look in your fridge and think that you have non of the ingredients to prepare a complete meal with? That happens to me a lot, several times a week to be honest. Most often it happens when:

(1) I’m so hungry I just crave anything near
(2) when the rain is pouring down and your umbrella was forgotten at your friends house, the last thing you want to do is leave the apartment to go grocery shopping..

Even though this happens way to often, most of the time I manage to prepare some kind of dinner. Or, well, many times I end up having porridge but that’s another story.


But the dinner I made one of these nights, when I had no idea of what to make for dinner. I had some tomatoes, bell pepper and some leftover herbs and a small piece of feta cheese in the fridge. Since oven roasting really brings out the best flavors from the tomatoes and the bell pepper, that’s what I decided to do with them and may I tell you that it turned out delicious! So this is a reminder to look extra carefully in the fridge before calling and ordering that pizza or thai food.    

Serves two
• 4 tomatoes 
• 2 bell peppers
• 2 tbsp Olive oil
• 1 tbsp Balsamic vinegar
• Salt and pepper
• Feta cheese
• Oregano
• Basil
• One handful of pumpkin seeds
 

Heat up the oven to 200 degrees Celsius. Cut the tomatoes in halves and then halve them again. Cut the bell pepper into pieces. Pour some olive oil and balsamic vinegar over the vegetables. Add salt and pepper. Put the vegetables into the oven and bake them for approximately 20-30 minutes. Meanwhile heat a pan and toast the pumpkin seeds, watch carefully so they don’t get burned. Set a side when golden. Break the feta cheese into smaller pieces and chop as much basil and oregano as you'd like. When the vegetables are done mix them with the feta cheese and the herbs. Add some extra olive oil and balsamic vinegar if needed. Top with the herbs and serve as it is, with some nice bread or with some leftover chicken.