| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Moroccan |
Appetizers, Moroccan, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 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 |
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.
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