Oven-Blistered Salsa Veggies | Dorothy Lane Market

Oven-Blistered Salsa Veggies

PREP TIME 15 mins
COOK TIME 35 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Nov 5th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 head garlic
  • 6 Roma tomatoes
  • 3 tomatillos
  • 2 jalapeños
  • ½ red onion
  • 4 Tbsp Vera Jane's Extra-Virgin Olive Oil, separated, for drizzling
  • ¼ tsp salt and pepper, to taste

INSTRUCTIONS

1
Pre-heat oven to 425°F.
2
Cut garlic head in half and place in foil. Drizzle with 1 tablespoon Vera Jane's Extra-Virgin Olive oil and then seal up the foil and place on a sheet pan.
3
Cut the tomatoes in half.
4
Peel and halve the tomatillos.
5
Halve the peppers and remove the seeds.
6
Cut onion into wedges.
7
Place prepared veggies on the same sheet pan as the garlic. Drizzle with the olive oil and season to taste with the salt and pepper.
8
Place in oven and heat for 25 minutes.
9
Open the foil package containing the garlic and let finish roasting another 10 minutes, or until veggies are nicely blistered and have good color. Remove from oven and let cool. Use alongside grilled steak or chicken. Or, dice up and squeeze on some lime juice and serve along with guacamole.

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Oven-Blistered Salsa Veggies

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 35 mins
SERVINGS 6

INGREDIENTS

  • 1 head garlic
  • 6 Roma tomatoes
  • 3 tomatillos
  • 2 jalapeños
  • ½ red onion
  • 4 Tbsp Vera Jane's Extra-Virgin Olive Oil, separated, for drizzling
  • ¼ tsp salt and pepper, to taste

INSTRUCTIONS

1
Pre-heat oven to 425°F.
2
Cut garlic head in half and place in foil. Drizzle with 1 tablespoon Vera Jane's Extra-Virgin Olive oil and then seal up the foil and place on a sheet pan.
3
Cut the tomatoes in half.
4
Peel and halve the tomatillos.
5
Halve the peppers and remove the seeds.
6
Cut onion into wedges.
7
Place prepared veggies on the same sheet pan as the garlic. Drizzle with the olive oil and season to taste with the salt and pepper.
8
Place in oven and heat for 25 minutes.
9
Open the foil package containing the garlic and let finish roasting another 10 minutes, or until veggies are nicely blistered and have good color. Remove from oven and let cool. Use alongside grilled steak or chicken. Or, dice up and squeeze on some lime juice and serve along with guacamole.

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