Cooked Tomato and Green Pepper Salad
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Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 424g (15.0 oz)Amount per Serving
Calories 25173% of calories from fat
% Daily Value *
Total Fat 20g
31%
Saturated Fat 3g
14%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 19mg
1%
Total Carbohydrate
6g
6%
Dietary Fiber 5g
22%
Sugars g
Protein
7g
Vitamin A 55%
•
Vitamin C 228%
Calcium 5%
•
Iron 8%
* based on a 2,000 calorie diet
How is this calculated?
