Title: Pounded Green Pepper Appetizers
Categories: Appetizer Moroccan Vegetable
Yield: 4 Servings
| 2 | lb | Green bell peppers, grilled |
| | | & skinned |
| | | Salt & pepper |
| 4 | tb | Italian parsley, chopped |
| 4 | | Garlic cloves, chopped |
| 2 | tb | Lemon juice |
| 4 | tb | Olive oil |
Wash & drain the peppers. Remove core & seeds. Dice. Place in a mortar &
pound with the pestle, but be careful not to end up with a puree. Season &
mix well. Chill When ready to serve, sprinkle with the chopped parsley &
garlic. Moisten with lemon juice & olive oil & serve. Serve with Arab bread
which you dip into the bowl.