This side vittle adds color and flavor to barbecued meats.
8 bell peppers
3 tablespoons olive oil
8 tomatoes, chopped
Salt and pepper to taste.
Wash peppers and soak in ice water 1 hour.
Dice into 1 inch squares, discarding the seeds and coarse membrane.
Saute in olive oil until soft and slightly browned.
Pour off excess oil and add chopped tomatoes.
Season with salt and pepper.
Cook slowly over low heat for 30 minutes.
Serve as a side dish to barbecued meats.
Serves 4 to 6 servings.
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