Grilled vegetable salad (salata mechouya
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Tomatoes |
| 6 | larges | Anaheim chili peppers |
| 3 | Cloves garlic; peeled | |
| 1 | small | Onion; quartered |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Freshly ground black pepper |
| ½ | teaspoon | Salt; to taste |
| 2 | tablespoons | Lemon juice |
| ¼ | cup | Parsley; finely chopped |
Directions
From: Linda Brock <mcgimp@...>
Date: Sun, 14 Jul 1996 17:55:44 -0600 Recipe By: adap.fr. Jeffrey Alford, Naomi Diguid Flatbreads & Flavors Grill vegetables over medium-hot coals, turning frequently, until they have blackened patches all over. Remove stems and seeds from peppers (remove skin if desired) and cut in strips. Cut tomatoes into 4-5 pieces each and remove core. Slice onion quarters in half crosswise and separate. Crush or chop garlic.
In small bowl, blend to gether all othger ingredients except parsley. Pour over vegetables, stir to coat and let sit 30 minutes. Stir in parsley just before serving.
Per serving: 73 Calories; 1g Fat (8% calories from fat); 4g Protein; 16g Carbohydrate; 0mg Cholesterol; 436mg Sodium NOTES : Recipe called for 1-2 tbsp olive oil as part of dressing. Makes appetizer or salad-size servings.
fatfree digest V96 #195
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .