Yield: 6 Servings
|4 slices||Country bread; 3/4-inch thick, (in the magazine it looks like white bread)|
|2||Yellow bell peppers|
|1 medium||Red onion sliced 1/2 inch thick|
|3 larges||Tomatoes; coarsely chopped|
|1½ cup||Chopped English seedless; (hothouse) cucumber|
|3 tablespoons||Capers; (I intend to leave this out)|
|2||Tbsp.extra-virgin olive oil|
|1 tablespoon||Red wine vinegar; or more to taste|
|½ teaspoon||Freshly ground pepper|
Source: Woman's Day magazine 6-2-98 1. Heat grill to high and brush with oil. Grill bread 1-2 minutes per side until lightly toasted. Set aside.
2. Grill peppers, turning several times, 10 minutes or until blackened on all sides. Place in a paper bag and let steam 10 minutes. When cool, peel, core seed and coarsely chop.
3. While grilled peppers cool, grill onion slices, turning them over once, 5 minutes or until nicely browned. When cool enough to handle, coarsely chop. Put onion and peppers in a large bowl.
4. Cut bead in ¼ inch cube sand add to bowl along with the tomatoes, cucumbers and remaining ingredients. Toss to mix. Let stand at room temperature 30 minutes for flavors to develop. Toss gently just before serving.
Posted to JEWISH-FOOD digest by kblindow@... (Kuppel/Rebekkah Lindow) on May 27, 1998