Yield: 4 Servings
Measure | Ingredient |
---|---|
6 tablespoons | Olive oil |
3 larges | Green bell peppers, halved |
6 larges | Tomatoes |
1 \N | Garlic clove, finely chopped |
½ teaspoon | Cumin |
⅛ teaspoon | Hot red pepper |
\N \N | Salt & pepper |
\N \N | Juice of 1/2 lemon |
Heat olive oil in a large skillet. Saute the halved peppers until soft & just beginning to change colour. Halve the tomatoes & gently squeeze out the seeds & juices. Place cut side up in the skillet & continue to cook, shaking the skillet from time to time. Turn the peppers occasionally. Cook until the tomatoes are cooked through. Transfer peppers & tomatoes to a serving dish. Pour off half the olive oil & return skllet to the heat. Add garlic & saute at a high heat for 1 minute. Remove from heat & season with remaining ingredients. Spoon this sauce over the vegetables. Serve warm or cold.