Grilled Vegetable Salad (salata Mechouya) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 medium: Tomatoes,
6 large: Anaheim chili peppers,
3 Cloves: garlic, peeled
1 small: Onion, quartered
1/4 tsp: Ground cumin,
1/4 tsp: Freshly ground black pepper,
1/2 tsp: Salt, to taste
2 tbsp: Lemon juice,
1/4 cup: Parsley, finely chopped
Directions:
Grill vegetables over medium-hot coals, turning frequently, until
they have blackened patches all over. Remove stems and seeds from
peppers (remove skin if desired) and cut in strips. Cut tomatoes into
4-5 pieces each and remove core. Slice onion quarters in half
crosswise and separate. Crush or chop garlic. In small bowl, blend to
gether all othger ingredients except parsley. Pour over vegetables,
stir to coat and let sit 30 minutes. Stir in parsley just before
serving.
Recipe By : adap.fr. Jeffrey Alford, Naomi Diguid Flatbreads &
Flavors
Source from luhu.jp
they have blackened patches all over. Remove stems and seeds from
peppers (remove skin if desired) and cut in strips. Cut tomatoes into
4-5 pieces each and remove core. Slice onion quarters in half
crosswise and separate. Crush or chop garlic. In small bowl, blend to
gether all othger ingredients except parsley. Pour over vegetables,
stir to coat and let sit 30 minutes. Stir in parsley just before
serving.
Recipe By : adap.fr. Jeffrey Alford, Naomi Diguid Flatbreads &
Flavors
Source from luhu.jp