Cooked tomato & green pepper salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Olive oil |
| 3 | larges | Green bell peppers, halved |
| 6 | larges | Tomatoes |
| 1 | each | Garlic clove, finely chopped |
| ½ | teaspoon | Cumin |
| ⅛ | teaspoon | Hot red pepper |
| Salt & pepper | ||
| Juice of 1/2 lemon | ||
Directions
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.
Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 10-07-94