Scoop up plenty of this appetizer with pita wedges. You can also use this recipe with a pinch of oregano as a pasta sauce.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
5 red bell peppers
5 ripe tomatoes
3 cloves garlic (minced)
Sea salt (to taste)
2-3 teaspoons olive oil
Grill or flame-roast peppers and tomatoes. If you don't have a grill available, roast the peppers and tomatoes in the oven. After removing from flame or heat source, place them in a paper bag and seal. After 5-10 minutes, the skins will peel off easily.
Peel and seed peppers and tomatoes. Slice and chop into small cubes.
Add garlic to vegetables and mix.
Squeeze lemon juice and drizzle oil over salad. Stir. Salt to taste.
Refrigerate. Serve salad cold.
Recipe Additional Notes:
PER SERVING: Calories 55,Fat 2,Perfat 28,Cholesterol 0,Carbo 10,Protein 1,Fiber N/A,Sodium N/A
Thu, 2007-06-14 18:19