Bell Peppers Lemonly Dressed and Cumin-esque
- Yield: 4 servings
- Prep: 10 mins
- Cook: 5 mins
This versatile recipe will add pizazz to virtually any dish from steak, to grilled chicken, to an antipasti platter. Or add shrimp, tofu or beans directly to the dish to make it an entrée. You’ll have some dressing left over.
- 1/2cup plus 1 tablespoon, extra-virgin olive oil, divided
- 2 red or purple bell peppers, thinly sliced
- 2 green or yellow bell peppers, thinly sliced
- 1/4cup freshly squeezed lemon juice (about 1 large lemon)
- 2tablespoons minced parsley
- 1teaspoon ground cumin
- 1teaspoon honey
- 1clove garlic, minced
- 1/4cup finely chopped scallions or red onion
- 1/2teaspoon salt
- 1/4teaspoon freshly ground black pepper
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers; sauté, stirring until slightly soft, about 3 minutes. Let cool.
- Combine remaining oil, lemon juice, parsley, cumin, honey and garlic in a large jar. With the lid tightly screwed on, shake the jar vigorously until oil and lemon juice have combined and thickened.
- Toss peppers and scallions with about half the vinaigrette in a large bowl. Add salt and pepper. Cover; refrigerate 1 hour.
Recipe adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, http://www.gibbs-smith.com, 2006).