Multicolored pepper salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Yellow pepper; sliced | |
| 1 | Green pepper; sliced | |
| 1 | Red pepper; sliced | |
| 1 | medium | Onion slice; (my addition) |
| 1 | tablespoon | Oil |
| ½ | teaspoon | Salt; (optional) |
| 1 | teaspoon | Fennel seeds |
| ½ | teaspoon | Dried oregono; (basil or thyme also work well) |
| large | Pinch freshly ground black pepper | |
| 1 | tablespoon | Water |
Directions
Source: Barbara Kafka's Microwave gourmet + Wendy Baker Arrange the peppers, by colors around a glass pie pan. cover with sliced onions and other ingredients. Cover tightly with plastic wrap and microwave on high for 6 minutes. Serve hot, warm or chilled on salad plates with lettue, tomatos, etc. as you like. I make this for Shabbat lunch, of sourse preparing it the day before and letting it sit out in the morning to serve at room temperature.
Note: I find this serves four with the other slald ingredinets (lettuce, etc.) If you double it, cook for a little extra time7-9 minutes, start with 7 and check and ad time by i minute intervals. The peppers should not be "cooked". just somewhat limp, but still colorful Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@...> on Sep 8, 1998, converted by MM_Buster v2.0l.