Matbucha (Grilled Red Peppers & Tomato)

Jun 14, 2007 12:00 PM


Matbucha (Grilled Red Peppers & Tomato)
June, 2007

Serves 6 / Scoop up plenty of this appetizer with pita wedges. Basson also uses this recipe with a pinch of oregano as a pasta sauce. Prep Time: 10 Minutes Cooking Time: 20 Minutes

5 red bell peppers
5 ripe tomatoes
3 cloves garlic, minced
1 lemon
Sea salt to taste
2-3 teaspoons olive oil

1. Grill or flame-roast peppers and tomatoes. If you don't have a grill available, roast the peppers and tomatoes in the oven. After removing from flame or heat source, place them in a paper bag and seal. After 5-10 minutes, the skins will peel off easily.
2. Peel and seed peppers and tomatoes. Slice and chop into small cubes.
3. Add garlic to vegetables and mix.
4. Squeeze lemon juice and drizzle oil over salad. Stir. Salt to taste.
5. Refrigerate. Serve salad cold.

Calories 55,Fat 2,Perfat 28,Cholesterol 0,Carbo 10,Protein 1,Fiber N/A,Sodium N/A

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