Ingredients: 5 red bell peppers 5 ripe tomatoes 3 cloves garlic, chopped well 1 whole lemon 2-3 tsp. olive oil sea salt to taste
Directions:1. Grill or flame-roast peppers and tomatoes. If a grill is not at your avail, roast the peppers and tomatoes in the oven or on top of the stove. 2. After removing from flame, place them in a paper bag and seal. After 5-10 minutes, the skins will peel off easily. 3. Peel and seed peppers and tomatoes. Slice and chop into small cubes. 4. Add garlic to vegetables and mix. 5. Squeeze lemon juice and drizzle oil over salad. Stir. Salt to taste. Refrigerate. Serve salad cold. |