| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Tamwt01 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Sherry vinegar |
| 1 |
tb |
Fresh lemon juice |
| 1/3 |
c |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
|
Garlic heads |
| 3 |
|
Red bell peppers |
| 3 |
|
Green bell peppers |
| 6 |
|
Tomatoes |
|
|
Olive oil |
INSTRUCTIONS
In a small bowl, whisk together the vinegar, lemon juice, and olive
oil. Season to taste with salt and pepper. Set aside until ready to
use. Preheat oven to 425 degrees. Cut 1/2-inch off the tops of the
heads of garlic, so the cloves are just visible. Rub the heads of
garlic, bell peppers and tomatoes with olive oil to coat them. With a
paring knife, cut a cross across the stem end of each tomato. Place
all the vegetables on a baking sheet and roast for 30 to 40 minutes,
turning every 10 minutes. Immediately place all the vegetables in a
large bowl, cover with plastic wrap and leave to cool, about 30
minutes. Peel the peppers and tomatoes, remove the seeds, and cut
vegetables into strips. Squeeze the garlic cloves from their skins.
Arrange the vegetables on a large serving platter, or on individual
plates, season with salt and pepper to taste, and drizzle with the
reserved dressing. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary
Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B40 broadcast
07-08-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-23-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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