The recipe yield is:
4 Servings
Info:
Heat olive oil in a large skillet. Saute the halved peppers until
soft & just beginning to change colour. Halve the tomatoes & gently
squeeze out the seeds & juices. Place cut side up in the skillet &
continue to cook, shaking the skillet from time to time. Turn the
peppers occasionally. Cook until the tomatoes are cooked through.
Transfer peppers & tomatoes to a serving dish. Pour off half the
olive oil & return skllet to the heat. Add garlic & saute at a high
heat for 1 minute. Remove from heat & season with remaining
ingredients. Spoon this sauce over the vegetables. Serve warm or
cold.
Note:
Appetizers; Moroccan; Salads; Vegetables