Monday, January 18, 2010

Chipotle, Tomato and Roasted Vegetable Salad

I feel like it has been awhile since I talked about a vegetable. We really do eat them!

There are very few recipes I make over and over because there are just too many to try. However this one will be a repeater! With a mixture of our favorite flavors, how could we not have it be a repeater!

The nice thing about this salad is its versatility. Make it ahead and chill, bringing it to room temperature. Serve it as a side dish. Add cooked chopped chicken for a one dish meal.

Looking at the picture, you can see the colorful roasted peppers and the brilliant tomatoes covered in the glossy dressing with a hint of heat. Just looking at it, I can almost taste it again! I think it may mysteriously show up on our menu quite soon!

Chipotle, Tomato, and Roasted Vegetable Salad (Adapted from Cooking Light)

1 1/2 cups coarsely chopped onion
1 1/3 cups coarsely chopped green bell pepper
1 1/3 cups coarsely chopped yellow bell pepper
Cooking spray
1 1/3 cups chopped seeded tomato
1/4 cup minced fresh cilantro
1 chipotle chile in adobo sauce, chopped
2 Tbs cider vinegar
2 tsp extra-virgin olive oil
1/2 tsp salt

Preheat broiler. To prepare salad, place first 3 ingredients on a large baking sheet covered in foil and coated in cooking spray. Lightly coat vegetables with oil or cooking spray; broil 8 minutes or until onion and bell peppers begin to blacken, stirring once. Place onion mixture in a bowl to cool. Add tomato and cilantro and gently toss.

To prepare the dressing, remove 1 chile from can, and chop to measure 1 1/2 teaspoons. Reserve the remaining chiles and sauce for another use. Combine the chile, vinegar, oil, and salt, and stir with a whisk. Drizzle over onion mixture; toss gently to coat.

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