Warm Green Bell Pepper and Tomato Salad

1. 1

   Heat the vegetable oil in a large skillet.

2. 2

   Poke a hole or make a small slit in the side of each pepper and add them to the skillet.

3. 3

   Cook over moderate heat, turning frequently, until browned and softened all over, about 20 minutes.

4. 4

   Drain the peppers on paper towels and let cool.

5. 5

   Peel, core and seed the peppers, then cut them into 1/2-inch strips.

6. 6

   In another large skillet, heat the olive oil.

7. 7

   Add the garlic and cumin and cook over low heat until fragrant, about 1 minute.

8. 8

   Add the tomatoes, pepper strips and vinegar, season with salt and cook, tossing, just until heated through.

9. 9

   Transfer to a bowl, stir in the parsley, and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.