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Roasted Sweet Pepper And Tomato Salad

salads, potatoes

3 sweet red or green peppers
4 tomatoes
1/2 English cucumber
1 clove garlic; minced
1/2 teaspoon (each) salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon wine vinegar or cider vinegar
2 tablespoons chopped fresh coriander

Place peppers on greased grill over medium-high heat or under broiler; close lid and cook, turning often, for about 20 minutes or until skin is charred and puffed. Cover loosely and let cool; peel off skin. Core, seed and cut lengthwise into 3/8-inch wide strips. Peel and seed tomatoes; cut into thin wedges. Peel cucumber; cut in half and slice thinly. In bowl, combine peppers, tomatoes, cucumber, garlic, salt and pepper. Drizzle with oil and vinegar; toss. Add coriander and toss again. Let stand for at least 30 minutes or for up to 2 hours.

Contributor: Canadian Living - June, 1999

Yield: 6 servings

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