Cooked Tomato and Green Pepper Salad

Name: Cooked Tomato and Green Pepper Salad
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 6 large thin green peppers (or 3 green bell peppers, halved); 6 tablespoons olive oil; 6 large ripe tomatoes; 6 large thin green peppers (or 3 green bell peppers, halved); ¼-½ teaspoon powdered cumin; 1 clove garlic, peeled and finely chopped; ⅛ teaspoon hot red pepper; salt and freshly ground black pepper; salt and freshly ground black pepper; juice of ½ lemon

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

This salad is excellent as an accompaniment for fish.

Ingredients

6 tablespoons olive oil
6 large thin green peppers (or 3 green bell peppers, halved)

Africa
Morocco
Side dish
Mediterranean
Vegan
Gluten-free

Method

Heat olive oil in a large iron frying pan (skillet). Sauté the whole green peppers (or halved bell peppers) until soft and just beginning to change colour.
Cut tomatoes in half and gently squeeze out liquids and seeds. Place tomatoes, cut sides up, in pan and continue to cook, shaking pan from time to time (and turning green peppers occasionally) until tomatoes