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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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The name of this dish is Egyptian Salad, but I've seen this in Moroccan Restaurants, Ethiopian Restaurants, Israeli Restaurants...It's name should be more like North African Salad. Ingredients:
2 red bell peppers |
2 yellow bell peppers |
2 green bell peppers |
4 medium onions, sliced into cresents |
2 -3 tablespoons olive oil |
1 cup tomato juice |
6 medium tomatoes, cut into wedges |
1 teaspoon salt |
1 teaspoon pepper |
1/2 cup red wine vinegar |
Directions:
1. Cut all the peppers in half length wise and de-seed them.
2. Cut all the peppers, length-wise, into 1/2 inch slices.
3. In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
4. Add tomato juice, cover and cook on med heat for 5-10 minutes.
5. Add tomatoes, salt and pepper; cover and cook another 15 minutes.
6. Add vinegar, cover and cook another 10-15 minutes.
7. serve hot, cold or at room tempreture.
8. Excellent side dish with almost anything.
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