Muliticolored pepper salad

1 servings

Ingredients

Quantity Ingredient
1 Yellow pepper; sliced
1 Green pepper; sliced
1 Red pepper; sliced
1 medium Onion slice; (my addition)
1 tablespoon Oil
½ teaspoon Salt; (optional)
1 teaspoon Fennel seeds
½ teaspoon Dried oregono; (basil or thyme also work well)
large Pinch freshly ground black pepper
1 tablespoon Water

Directions

Source: Barbara Kafka's Microwave gourmet + Wendy Baker Arrange the peppers, by colors around a glass pie pan. cover with sliced onions and other ingredients. Cover tightly with plastic wrap and microwave on high for 6 minutes. Serve hot, warm or chilled on salad plates with lettue, tomatos, etc. as you like. I make this for Shabbat lunch, of sourse preparing it the day before and letting it sit out in the morning to serve at room temperature.

Note: I find this serves four with the other slald ingredinets (lettuce, etc.) If you double it, cook for a little extra time7-9 minutes, start with 7 and check and ad time by i minute intervals. The peppers should not be "cooked". just somewhat limp, but still colorful Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@...> on Sep 8, 1998, converted by MM_Buster v2.0l.

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