| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Salad |
4 |
Servings |
INGREDIENTS
| 4 |
|
Tomatoes |
| 6 |
|
Anaheim chili peppers |
| 3 |
|
Cloves garlic, peeled |
| 1 |
|
Onion, quartered |
| 1/4 |
t |
Ground cumin |
| 1/4 |
t |
Freshly ground black pepper |
| 1/2 |
t |
Salt, to taste |
| 2 |
T |
Lemon juice |
| 1/4 |
c |
Parsley, finely chopped |
INSTRUCTIONS
From: Linda Brock <mcgimp@dmi.net> Date: Sun, 14 Jul 1996 17:55:44
-0600 Recipe By: adap.fr. Jeffrey Alford, Naomi Diguid Flatbreads &
Flavors Grill vegetables over medium-hot coals, turning frequently,
until they have blackened patches all over. Remove stems and seeds
from peppers (remove skin if desired) and cut in strips. Cut tomatoes
into 4-5 pieces each and remove core. Slice onion quarters in half
crosswise and separate. Crush or chop garlic. In small bowl, blend to
gether all othger ingredients except parsley. Pour over vegetables,
stir to coat and let sit 30 minutes. Stir in parsley just before
serving. Per serving: 73 Calories; 1g Fat (8% calories from fat); 4g
Protein; 16g Carbohydrate; 0mg Cholesterol; 436mg Sodium NOTES :
Recipe called for 1-2 tbsp olive oil as part of dressing. Makes
appetizer or salad-size servings. fatfree digest V96 #195 From the
Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Give God what’s right — not what’s left.”