Veg salsa made with cherry tomatoes

Name: Veg salsa made with cherry tomatoes
Cook time: 1 h
Ingredients: 1 small onion; 2 cloves garlic (crushed); 2 x 400g cans Mutti Cherry Tomatoes; 2 teaspoons zataar; 1 teaspoon sugar; Pinch of cayenne pepper; 2 tsp pomegranate molasses; 1 tablespoon Monini Classico Extra Virgin Olive Oil; Salt & Pepper to taste; 1 eggplant (sliced into 1cm thick rounds); 1 zucchini (sliced lengthways); 1 red capsicum (deseed & halved); 1 large portobello mushroom; 2 - 3 slices haloumi (5mm thick); 2 tablespoons Monini Classico Extra Virgin Olive Oil; 1 teaspoon zataar

Made with Mutti Cherry tomatoes

Renowned for being extremely sweet with an intense fragrant flavour, Mutti Cherry Tomatoes are ripened under the warm sun of southern Italy and carefully selected to offer the freshness of just-harvested fruit all year round. They are soft and succulent yet maintain their form well. As the skin of Mutti Cherry Tomatoes has a thin texture, they are ideal to make quick, delicious sauces or even to use straight out of the tin in place of fresh tomatoes.

1h (COOK TIME: 1h)

Easy

Ingredients

For the tomato salsa

1 small onion
2 cloves garlic (crushed)
2 x 400g cans Mutti Cherry Tomatoes
2 teaspoons zataar
1 teaspoon sugar
Pinch of cayenne pepper
2 tsp pomegranate molasses
1 tablespoon Monini Classico Extra Virgin Olive Oil
Salt & Pepper to taste

For the roasted vegetables

1 eggplant (sliced into 1cm thick rounds)
1 zucchini (sliced lengthways)
1 red capsicum (deseed & halved)
1 large portobello mushroom
2 - 3 slices haloumi (5mm thick)
2 tablespoons Monini Classico Extra Virgin Olive Oil
1 teaspoon zataar

Share the ingredient list

Veg salsa made with cherry tomatoes: Method

For the salsa:

Heat the olive oil over medium heat in a frying pan. Add the onions and garlic and cook stirring until onion becomes translucent.
Add the tins of Mutti Cherry Tomatoes. Cook for about 5 minutes, stirring frequently and mashing tomatoes gently with back of the spoon.
Reduce heat to low, add the zataar, cayenne pepper, pomegranate molasses salt & pepper and cook for another 20 minutes to reduce, stirring at least once every 5 minutes.
Remove from heat and set aside.

For the veggie stack:

Preheat oven to 180°C
Combine oil & zataar in a small bowl.
Place the eggplant, zucchini, mushroom and capsicum slices in one layer on an oven tray.
Brush the zataar & oil over the vegetable slices.
Cook in the oven for approximately 20 minutes or until the vegetables are tender, turning once after 15 minutes.
When the vegetables are almost cooked, heat a small frying pan over a medium-high heat. Add a drizzle of olive oil and add the haloumi slices. Cook for 2 minutes on each side or until golden.
On two or 3 serving plates, stack the vegetables and halloumi with a spoon of tomato salsa between each layer.
Serve with fresh wild rocket leaves.