Green And Red Pepper Salad
Peppers grown in abundance throughout the mediterranean. This salad from tunisia and morroco uses them to their best advantage with roasting - a preparation that heightens their natural sweetness. you can serve this as a first course salad or the centerpiece of a lunch or light dinner.
Steps
Pre-heat oven to 425 degrees.
Place the peppers cut-side down on a baking sheet with a lip or a baking pan.
Bake for 10 minutes.
Turn peppers over and bake for an additional 5 minutes.
Repeat previous step two more times.
Total baking time is 25 minutes.
Remove tray from oven and cover with a clean dishtowel for 10 minutes.
The peppers should be soft and tender and you can easily slip off the skins.
Cut the green peppers into a 1 / 4 inch dice.
Slice the red pepper halves in half and reserve.
Add 1 tablespoon of oil to a non-stick skillet over medium heat.
Add onions and stir for a minute , then add garlic and stir for 30 seconds.
Add the green peppers , lower the heat a bit and cook for 5 minutes.
Add tomatoes , cumin and cayenne and mix well.
Cook an additional 6 minutes looking for the mixture to loose some of its moisture.
Combine the ingredients for the dressing in a small bowl and whisk.
To assemble your salad , arrange the red pepper quarters on a serving platt.
Ingredients
green peppers, red peppers, olive oil, sweet onions, tomatoes, salt, cumin, cayenne, extra virgin olive oil, balsamic vinegar, fresh ground black pepper