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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is from my 365 Ways to Cook Vegetarian cookbook. “This cumin-accented pepper salad is a Moroccan classic. For a more festive appearance, use a combination of red, yellow and green peppers. ”. Ingredients:
8 large bell peppers |
2 tablespoons olive oil |
2 garlic cloves, minced |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons lemon juice |
Directions:
1. Preheat the broiler. Set peppers on a baking sheet. Broil as close to the heat as possible, turning, until skins blister evenly, 6-8 minutes.
2. Transfer peppers to a bag and seal. Let steam for 10 minutes.
3. When cool enough to handle, peel and seed peppers under running water. Set in a colander to drain.
4. Finely dice peppers and place in a serving bowl. Mix with olive oil, garlic, cumin, salt, pepper and lemon juice. Serve chilled.
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