Title: Muliticolored Pepper Salad
Categories: None
Yield: 1 servings

1 Yellow pepper; sliced
1 Green pepper; sliced
1 Red pepper; sliced
1 md Onion slice; (my addition)
1 tb Oil
1/2 ts Salt; (optional)
1 ts Fennel seeds
1/2 ts Dried oregono; (basil or
-thyme also work well)
lg Pinch freshly ground black
-pepper
1 tb Water

Source: Barbara Kafka's Microwave gourmet + Wendy Baker

Arrange the peppers, by colors around a glass pie pan. cover with sliced
onions and other ingredients. Cover tightly with plastic wrap and microwave
on high for 6 minutes. Serve hot, warm or chilled on salad plates with
lettue, tomatos, etc. as you like. I make this for Shabbat lunch, of sourse
preparing it the day before and letting it sit out in the morning to serve
at room temperature.

Note: I find this serves four with the other slald ingredinets (lettuce,
etc.) If you double it, cook for a little extra time7-9 minutes, start with
7 and check and ad time by i minute intervals. The peppers should not be
"cooked". just somewhat limp, but still colorful

Posted to JEWISH-FOOD digest by "W. Baker" on Sep 8,
1998, converted by MM_Buster v2.0l.