BVR: Grilled Pepper and Tomato Salad

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* Exported from MasterCook Mac *

 

Grilled Pepper and Tomato Salad

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 6 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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2 pounds bell peppers

-- red or yellow, or both

-- 4 large or 6 medium

1 pound tomatoes -- ripe

salt -- to taste

1 teaspoon cumin seeds

2 cloves garlic -- more to taste

-- pounded to a puree with a little salt

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

-- or sherry vinegar

 

1

Prepare a medium fire in a gas or charcoal grill or preheat the broiler.

2

Grill or broil the peppers, turning every 3 minutes or so, until

uniformly charred. Remove from the heat and place in a bowl. Cover

tightly and let sit for 30 minutes or longer. Peel, seed, and finely

chop.

3

Grill or broil the tomatoes for a couple of minutes on each side, until

blackened. Remove from the heat and transfer to a bowl. When cool enough

to handle, peel and chop.

4

Combine the peppers, tomatoes, and salt in a bowl. Set aside.

5

Heat a small skillet over medium-high heat and add the cumin seeds.

Shake the pan and toast the seeds; they should begin to smell fragrant

and darken slightly. Once you see the color change, remove from the pan

immediately and grind in a mortar and pestle or in a spice mill. Add to

the peppers and tomatoes. Stir in the garlic, olive oil, and vinegar.

Taste and adjust the seasonings.

6

Allow the salad to sit for at least 30 minutes or longer for the flavors

to ripen.

 

Advance preparation: The salad keeps for several days in the

refrigerator. The garlic will become more pungent over time.

 

Makes 6 servings.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 93 Calories; 5g Fat (43% calories

from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 9mg Sodium

 

NOTES : This smoky combination can be served as a starter or as a side

dish with other grilled foods. It also makes a savory topping for

polenta or bruschetta.

 

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