Two delicious recipes using greenhouse grown vegetables

Greenhouses across the province are bursting with the fresh taste of spring. Foodland Ontario home economist Teresa Makarewicz shared two recipes using local vegetables.

Roasted Red Pepper and Tomato Soup
Roasting intensifies the sweet pepper and tomato flavours and creates a wonderful aroma during cooking. It’s delicious served hot, at room temperature or even chilled.

Preparation Time: 10 minutes
Baking Time: 1 hour
Cooling Time: 30 minutes
Serves 6

3 Ontario Greenhouse Sweet Red Peppers
3 large Ontario Greenhouse Tomatoes
5 large cloves garlic, peeled
1 Ontario Onion, cut into thick wedges
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) each salt, dried thyme, rosemary and basil leaves
1/4 tsp (1 mL) pepper
3 cups (750 mL) chicken broth
2 tbsp (25 mL) balsamic vinegar
Sour cream and fresh Ontario Basil Leaves

Quarter and seed red peppers; core and cut tomatoes in half lengthwise. Place peppers and tomatoes, cut side up, on large foil-lined baking sheet; add garlic and onion. In small bowl, combine oil, salt, thyme, rosemary, basil and pepper; brush over vegetables. Roast on bottom shelf of 450°F (230°C) oven for 50 to 60 minutes or until tender and slightly charred. Let cool for 30 minutes or until cool enough to handle. Slip skins off peppers and tomatoes.

In blender or food processor, in batches, purée vegetables with any juices and some of the broth until smooth. Return to saucepan; add vinegar and any remaining broth. Serve at room temperature or heat until hot. Garnish each serving with swirl of sour cream and basil leaves.

Tip: This soup is delicious served hot, at room temperature or chilled.

Nutritional Information:
1 Serving
PROTEIN: 3 grams
FAT: 5 grams
CARBOHYDRATE: 13 grams
CALORIES: 109
FIBRE: 2 grams
SODIUM: 650 grams

Chopped Kachumber Salad

This refreshing crisp Indian-inspired salad is a delicious accompaniment to any grill, curry or dahl. Equally delicious, spooned over burgers, tacos or scrambled eggs. Or serve with pappadum or grilled naan as a snack or starter – versatile, tasty and easy.

Preparation Time: 15 minutes
Serves 4 to 6

4 Ontario Mini Greenhouse Cucumbers, quartered and sliced (about 2 cups/500 mL)
1 Ontario Greenhouse Sweet Yellow Pepper, diced
2 cups (500 mL) quartered Ontario Greenhouse Grape or Cherry Tomatoes
1/2 cup (125 mL) diced Ontario Shallot or Red Onion
1/4 cup (50 mL) chopped fresh Ontario Coriander (Cilantro) Leaves
2 tbsp (25 mL) fresh lemon juice
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) each salt and freshly ground black pepper
Pinch cayenne pepper

In large bowl, combine cucumbers, yellow pepper, tomatoes, shallot and coriander. Add lemon juice, cumin, salt, black pepper and cayenne; toss to combine. Taste and add more lemon juice if needed.

Tips: This salad is best served immediately to make sure the vegetables retain their crunch. If you like, chop the vegetables up to 2 hours ahead, cover and refrigerate. Add lemon juice and seasonings just before serving.
Swap fresh coriander with equal amount of chopped fresh Ontario mint.

Nutritional Information:
1 Serving (When recipe serves 6):
PROTEIN: 1 gram
FAT: 0 grams
CARBOHYDRATE: 7 grams
CALORIES: 31
FIBRE: 1 gram
SODIUM: 200 mg