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Cooked Tomato & Green Pepper Salad appetizers, moroccan, salads, vegetables 6 tablespoon olive oil 3 large green bell peppers, halved 6 large tomatoes 1 each garlic clove, finely chopped 1/2 teaspoon cumin 1/8 teaspoon hot red pepper 1 salt & pepper 1 juice of 1/2 lemon 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. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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