INGREDIENTS

INSTRUCTIONS

Preheat broiler as hot as you can get it.  Turn red peppers under the
broiler until their skins come up in black bubbles. Cool the peppers until
you can handle them comfortably.
Remove the skins, stems, cores and seeds.  (This is messy work. I have
tried removing the innards first, before putting the peppers under the
broiler, and the result is not so good as this way.)
Cut the peppers into finger shapes.  Flavor them with fresh lemon juice and
salt.  Let them sit for several hours, draining off the liquid that forms.
  NOTES:
*  A low-calorie but flavorful red pepper salad -- Safeway got in their
first carload of really cheap red peppers yesterday, and I made roasted
pepper salad.
Serve this at room temperature as a side dish for anything Nicoise or
Spanish or Greek or Egyptian. Or make a meal of them by adding a bowl of
yoghurt, a bowl of chopped onion, some black olives, radishes and
pistachios, and lots of warm pita bread. Or use it with sauteed garlic and
pitted black olives and a little reduced white wine as a spaghetti sauce.
Yield: Serves 4.
*  Now.  Here is the real point about this recipe: These roasted peppers
are insanely delicious, smooth and unctuous and aromatic, and yet they
contain absolutely no calories. A full-sized red pepper is only 15
calories.
*  Of course I could lose weight if I never ate more than three tablespoons
of anything. Any fool could do that. But I don't want to confine myself to
three tablespoons. Perhaps my taste buds work more slowly that other
people's.  I don't seem to get the hang of what I'm eating till the second
serving, or sometimes the third.
*  At the same time, I want things that are really voluptuous and good to
eat, full of interesting, complicated flavors that will satisfy me and make
me feel happy and rewarded. Again, any fool could lose weight by eating
celery stalks and carrots. Unfortunately, any number of carrot sticks over
six makes me grumpish, and raw celery turns me positively surly in short
order unless accompanied by delicious, fattening sour cream and cream
cheese.
: Difficulty:  easy.
: Time:  15 minutes preparation, several hours aging.
: Precision:  no need to measure.
: Mary-Claire van Leunen
: DEC Systems Research Center, Palo Alto, California, USA
: mcvl@src.dec.com  -or- decwrl!decsrc!mcvl
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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