To enjoy the full character of this dish, use the whole bulb of garlic without hesitation.
Roasted garlic has a mild, nutty taste quite different from that of raw garlic.
ingredients
serves 4
1 whole bulb garlic
3 medium peppers, red, green and yellow, de-seeded and sliced lengthways into strips
1 large onion, peeled and thickly sliced
2 tablespoons virgin olive oil
1 level teaspoon dried oregano
1/2 level teaspoon ground cumin
Freshly ground black pepper
1 large tomato, de-seeded and cut into squares
1 tablespoon lime or lemon juice
2 level tablespoons chopped fresh parsley or basil
method
OVEN: Preheat to 200°C (400°F)
1. Separate the garlic bulb into individual cloves and peel each clove. Put the garlic, red, green and yellow peppers, onion, oil, oregano and cumin in a large ovenproof dish. Season with black pepper, and stir gently to coat the vegetables with the oil.
2. Cook the vegetables in the heated oven, uncovered, for 15 minutes, stirring them occasionally. Mix in the tomato and cook for a further 15 minutes, stirring two or three times to prevent sticking at the bottom.
3. Spoon the vegetables into a serving dish, stir in the lime or lemon juice, and leave until cold. Sprinkle the chopped parsley or basil over the salad just before serving.
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