Roasted Green Pepper and Tomato Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my adaptation of a recipe from Paula Easley's Warehouse Foods Cookbook. This is good as a salad or a sandwich relish. Don't substitute a red pepper for the green one; the unique flavor will be lost. Ingredients:
1 large green bell pepper |
2 medium tomatoes, peeled and seeded |
1 small cucumber, diced (peel only if the skin is very tough) |
3 tablespoons fresh mint leaves, chopped |
2 teaspoons olive oil |
1 teaspoon lime juice |
1 teaspoon lime zest, grated |
1/2 teaspoon ground cumin |
1/2 teaspoon garlic powder |
salt |
black pepper |
Directions:
1. Roast pepper over an open flame or under the broiler, turning often, until skin is charred all over, about 10 minutes.
2. Place in an enclosed container until skin loosens, about 15 minutes.
3. Scrape away skin.
4. Rinse gently.
5. Remove seeds and cut into bite-sized pieces.
6. Cut tomatoes into bite-sized pieces.
7. Combine pepper, tomatoes and cucumber in a serving dish.
8. Add remaining ingredients and toss well.
9. Serve chilled or at room temperature.
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