Fregola with Charred Onions and Roasted Cherry Tomatoes
Need a vegan side dish? Fregola with Charred Onions and Roasted Cherry Tomatoes could be an outstanding recipe to try. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 20. One portion of this dish contains approximately 5g of protein, 7g of fat, and a total of 202 calories. Head to the store and pick up pepper, onions, basil leaves, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.
Instructions
On a rimmed baking sheet, toss the tomatoes with the olive oil.
Add the rosemary and thyme sprigs and season with salt and pepper.
Bake for about 40 minutes, until the tomatoes are ready to burst. Strip the crispy leaves from the herb stems; discard the stems. Increase the oven temperature to 35
Light a grill or preheat a grill pan.
Brush the onions with olive oil and season with salt and pepper. Grill over moderately high heat until nicely charred but still crisp in the center, about 3 minutes per side.
Transfer the onions to a baking dish.
Add the vinegar and the 1/4 cup of olive oil and bake for 20 minutes, until tender.
Let the onions cool in the liquid, then coarsely chop them. Reserve the liquid.
Bring a large pot of salted water to a boil.
Add the fregola and cook, stirring occasionally, until the fregola is al dente, about 15 minutes.
Drain and transfer to a large bowl.
While the fregola is still warm, add the onions and their cooking liquid, along with the tomatoes and crispy herbs. Stir in the vinegar and olive oil and season with salt and pepper.
Garnish with the basil and serve.