I thought this was a different type of recipe to try for roasted vegetables. I have never roasted tomatoes in an oven for a long period of time and may do that again for another salad. When I went to make it I then realized the tomatoes needed to roast for a full 2.5 hours. I planned to make this at lunch time and decided to put them under the broiler on low, on a foil lined sheet sprayed with some PAM. It took 45 minutes, instead, with the rack placed in the middle of the oven. They still got a nice slow roast. I followed the rest of the recipe exactly just reducing the green onion some and subbing red wine vinegar, because my grocer did not carry the sherry vinegar. That seemed to work fine. Personally, I know this recipe is all about the avocados presenting, but I kind of liked it all stirred up. I thought the other vegetables picked up some of the flavors from the tomatoes which I really liked. That is how I served it after taking the photo. This does take a little time to prepare with 3 separate components, but I like the mix of 3 vegetables anyhow in the dish. ty
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I thought this was a different type of recipe to try for roasted vegetables. I have never...