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Moroccan Grilled Pepper and Tomato Salad

Here is another of the colorful salads served at the start of a Moroccan holiday meal. Tradition calls for the peppers to be deep-fried, but grilling delivers a delectable smoke flavor and dramatically reduces the fat.

PREPARATION TIME: 10 MINUTES COOKING TIME: 12 MINUTES

3 green bell peppers
3 medium or 2 large ripe tomatoes
1/4 cup finely chopped parsley (preferably flat-leaf)
3 tablespoons chopped fresh mint
1 clove garlic, minced
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt and freshly ground pepper, to taste

1. Preheat the grill or broiler to high. Char the peppers until the skins are black all over. (This will take 3 to 4 minutes per side, 12 to 16 minutes in all.) Alternatively, you can char the peppers by placing them directly over a gas or electric burner on the stove. Place the charred peppers in a bowl, cover with plastic wrap, and let cool. (The resulting steam will loosen the pepper skins.)

2. Meanwhile, cut the tomatoes in half widthwise and wring out the liquids and seeds. Cut the tomatoes into 1/2-inch dice. When the peppers are cool, scrape off the burned skins with a paring knife. Cut the peppers in half lengthwise and scrape out the seeds. Cut the peppers into 1/2-inch dice.

3. Combine the peppers, tomatoes, parsley, mint, garlic, olive oil, vinegar, spices, salt, and pepper in a salad bowl and toss to mix. Correct the seasoning, adding salt, vinegar, or any of the spices to taste. Serves 6

66 CALORIES PER SERVING; 1.3G PROTEIN; 4G FAT; 0.5G SATURATED FAT; 8.1G CARBOHYDRATE; 0MG CHOLESTEROL

reprinted with permission from Healthy Jewish Cooking by Steven Raichlen

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