Title: Cooked Tomato & Green Pepper Salad
Categories: Appetizer Moroccan Salad Vegetable
Yield: 4 Servings
| 6 | tb | Olive oil |
| 3 | lg | Green bell peppers, halved |
| 6 | lg | Tomatoes |
| 1 | | Garlic clove, finely chopped |
| 1/2 | ts | Cumin |
| 1/8 | ts | Hot red pepper |
| | | Salt & pepper |
| | | 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.