Yield: 4 servings
|2 larges||Green bell peppers, grilled & skinned|
|3 eaches||Tomatoes, skinned & seeded|
|1 large||Spanish onion|
|6 tablespoons||Olive oil|
|1 each||Garlic clove, finely chopped|
Stem & de-seed the grilled bell pepper. Wash & dice the flesh. Dice the tomatoes & mix with the peppers. Dice the onions & mix them with the other ingredients as well.
Combine the olive oil, vinegar & garlic. Add salt to taste & mix well. Pour over the salad & chill. Just before serving, strain off the excess juices & arrange in a salad bowl.
Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 10-05-94