| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Yellow pepper; sliced |
| 1 |
|
Green pepper; sliced |
| 1 |
|
Red pepper; sliced |
| 1 |
md |
Onion slice; (my addition) |
| 1 |
tb |
Oil |
| 1/2 |
ts |
Salt; (optional) |
| 1 |
ts |
Fennel seeds |
| 1/2 |
ts |
Dried oregono; (basil or thyme also work well) |
|
lg |
Pinch freshly ground black pepper |
| 1 |
tb |
Water |
INSTRUCTIONS
Source: Barbara Kafka's Microwave gourmet + Wendy Baker
Arrange the peppers, by colors around a glass pie pan. cover with sliced
onions and other ingredients. Cover tightly with plastic wrap and microwave
on high for 6 minutes. Serve hot, warm or chilled on salad plates with
lettue, tomatos, etc. as you like. I make this for Shabbat lunch, of sourse
preparing it the day before and letting it sit out in the morning to serve
at room temperature.
Note: I find this serves four with the other slald ingredinets (lettuce,
etc.) If you double it, cook for a little extra time7-9 minutes, start with
7 and check and ad time by i minute intervals. The peppers should not be
"cooked". just somewhat limp, but still colorful
Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@panix.com> on Sep 8,
1998, converted by MM_Buster v2.0l.
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