Cooked Tomato & Green Pepper Salad
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
olive oil
|
|
| 3 | large |
green bell peppers
halved |
|
| 6 | large |
tomatoes
|
|
| 1 | each |
garlic cloves
finely chopped |
|
| ½ | teaspoon |
cumin
|
|
| ⅛ | teaspoon |
hot chili peppers
|
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | each |
lemon
juice of |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
olive oil
|
|
| 3 | large |
green bell peppers
halved |
|
| 6 | large |
tomatoes
|
|
| 1 | each |
garlic cloves
finely chopped |
|
| 2.5 | ml |
cumin
|
|
| 0.6 | ml |
hot chili peppers
|
|
| 1 | x |
salt and black pepper
|
*
|
| 0.5 | each |
lemon
juice of |
|
Directions
Heat olive oil in a large skillet.
Sauté the halved peppers until soft and just beginning to change colour.
Halve the tomatoes and gently squeeze out the seeds and juices.
Place cut side up in the skillet and continue to cook, shaking the skillet from time to time.
Turn the peppers occasionally. Cook until the tomatoes are cooked through.
Transfer peppers and tomatoes to a serving dish.
Pour off half the olive oil and return skillet to the heat.
Add garlic and sauté at a high heat for 1 minute.
Remove from heat and season with remaining ingredients.
Spoon this sauce over the vegetables.
Serve warm or cold.
