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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (178g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon balsamic vinegar |
||
| Calories 135 | ||
| Calories from Fat 85 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.4g | 14% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 299mg | 12% | |
| Potassium 492mg | 14% | |
| Total Carbohydrate 13.1g | 4% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 3.7g | ||
| Protein 2.2g | 4% | |
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By: Jen Santiago
Yellow Pepper & Sun-Dried Tomato Appetizer a la Tel Aviv
By: Mirj
Jan 2, 2002
This appetizer is very trendy right now in Tel Aviv. It's a modern Mediterranean-style dish that bridges the gap between traditional Middle-Eastern and contemporary European food. Serve with hunks of country-style bread.
SERVES 6
Ingredients
- 10-15 sun-dried tomatoes
- 4-5 tablespoons extra virgin olive oil
- 3 yellow bell peppers, stemmed,deribbed and cut into bite-size pieces
- 6 cloves garlic, chopped
- 1 1/2 cups diced tomatoes (canned OK)
- 1 teaspoon fresh thyme leave
- 1 pinch sugar
- salt and pepper, to taste
- 1 tablespoon balsamic vinegar
- 2-3 tablespoons capers, rinsed and drained
- 1 tablespoon chopped Italian parsley
Directions
1
Put the sun-dried tomatoes in a bowl and add hot water to cover.2
Let soak for at least 30 minutes, then drain and cut into halves or quarters.3
Heat the olive oil in a skillet over medium to medium-high heat.4
Add the peppers and saute for 5 to 7 minutes, or until lightly browned.5
Don't let them get too soft.6
Add half of the garlic, the diced tomatoes, thyme and sugar.7
Season with salt and pepper.8
Increase the heat to high and cook until the mixture is reduced to a thick paste.9
Stir in the sun-dried tomatoes, vinegar, capers and the remaining garlic.10
Let cool to room temperature.11
May be stored in a covered container in the refrigerator for up to 1 week.12
Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.
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Browse similar recipes by category
- Course > Appetizers
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > European > Southern (Mediterranean)
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Kosher
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Sous Chef Bentley
On May 17, 2009
I must have done something wrong, as this just didn't turn out for me. I followed the recipe, except my peppers didn't brown nor did the mixture turn into a thick paste? My mixture was actually burning so I ended up puree the final mixture. As a personal preference, I just felt something was missing, maybe it needs time to sit and the flavours blend. Thank you posting this recipe.
From: Chef h&h
On May 19, 2008
Out of this world! Thank you. I followed the recipe to the the dot. I would not add or subtract anything, perfect as it is. Thank you!!! Mirj
From: nomnom
On Mar 24, 2003
I made this for dinner last night as a side, except I roasted the pepper, halved the recipe, added in chopped mushroom stems and stuffed the filling in the mushrooms. Kept well overnight in the fridge (I did prep work the day prior) and I think the flavors married well. I quickly baked them for about 7 mins at 350*F and sprinkled some fat free feta on top. The results: UNANIMOUS - BETTER than the MAIN dish!! NEXT time, I'mm make the full recipe, stuff portabellas, and serve as the main. Yum! Yum!! YUM!!! And healthy too!
From: Picholine
On Apr 17, 2003
Scrumptious on its own, but I was in a pinch for dinner, so I ended up using it as sauce for spaghetti. My DH raved! Here's the shortcuts I took: used marinated sun-dried tomatoes which was a big time saver, 1/2 t dried thyme, canned tomatoes. I also added more sugar and vinegar, and threw in some oil cured black olives (wrinkly kind) that I pitted with my handy dandy olive pitter. Thanks for posting this versatile recipe that's bursting with flavor!
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