Roasted Pepper & Tomato Salad
|Bell peppers/A combination of both||6 Large (Red /Green)|
|Pitted ripe olives||20|
|Olive oil||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|Garlic||4 Clove (20 gm) (Minced /Pressed)|
|Parsley||1 Tablespoon, chopped|
|Hard cooked eggs||6|
Set whole peppers in a shallow pan and place in broiler so that peppers are about 1 inch from heat source.
Broil, turning frequently with tongs, until peppers are well blistered and charred on all sides.
Then place in a paper bag, close bag tightly, and let peppers sweat for 15 to 20 minutes to loosen skins.
Cool and strip off skins.
Cut peppers in half and remove and discard stems and seeds.
Cut peppers into strips roughly 1/2 by 1 inch and place in a bowl.
Peel tomatoes and cut in half; remove and discard seeds.
Cut into bite size pieces and add to peppers along with olives.
In another bowl, combine oil, salt, pepper, cumin, garlic, and parsley; stir well to blend.
Stir into pepper mixture; taste and add more salt and pepper, if desired.
Cover salad and let stand at room temperature for about 4 hours, or refrigerate for as long as two days (but bring to room temperature before serving).