Cooked Tomato And Green Pepper Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Moroccan | Appetizers, Moroccan, Salads, Vegetables | 4 | Servings |
INGREDIENTS
| 6 | T | Olive oil |
| 3 | Green bell peppers, halved | |
| 6 | Tomatoes | |
| 1 | Garlic clove, finely chopped | |
| 1/2 | t | Cumin |
| 1/8 | t | Hot red pepper |
| Salt & pepper | ||
| Juice of 1/2 lemon |
INSTRUCTIONS
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.
A Message from our Provider:
“Jesus believes in you”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 251
Calories From Fat: 184
Total Fat: 20.9g
Cholesterol: 0mg
Sodium: 356.9mg
Potassium: 701.1mg
Carbohydrates: 16.9g
Fiber: 4.6g
Sugar: 9.2g
Protein: 3.1g