| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Salad |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Tomatoes |
| 6 |
lg |
Anaheim chili peppers |
| 3 |
|
Cloves garlic; peeled |
| 1 |
sm |
Onion; quartered |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/2 |
ts |
Salt; to taste |
| 2 |
tb |
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.
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