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.
My Private Note
Units: US | Metric
- 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
- 1Put the sun-dried tomatoes in a bowl and add hot water to cover.
- 2Let soak for at least 30 minutes, then drain and cut into halves or quarters.
- 3Heat the olive oil in a skillet over medium to medium-high heat.
- 4Add the peppers and saute for 5 to 7 minutes, or until lightly browned.
- 5Don't let them get too soft.
- 6Add half of the garlic, the diced tomatoes, thyme and sugar.
- 7Season with salt and pepper.
- 8Increase the heat to high and cook until the mixture is reduced to a thick paste.
- 9Stir in the sun-dried tomatoes, vinegar, capers and the remaining garlic.
- 10Let cool to room temperature.
- 11May be stored in a covered container in the refrigerator for up to 1 week.
- 12Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.
Browse Our Top Vegetable Recipes
Nutritional Facts for Yellow Pepper & Sun-Dried Tomato Appetizer a la Tel Aviv
Serving Size: 1 (159 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 129.2
- Calories from Fat 84
- Total Fat 9.4 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 160.5 mg
- Total Carbohydrate 11.1 g
- Dietary Fiber 1.9 g
- Sugars 2.8 g
- Protein 2.0 g