Roasted Pepper Salad with Tomatoes and Lemon
Inspired by Deborah Madison’s lovely book, Vegetable Literacy (Ten Speed Press, 2013)
Peppers from your box
1 hot pepper — or 1 teaspoon of chile flakes
Olive Oil, about 3 or 4 tablespoons
All the tomatoes from your box
1 teaspoon sweet or smoked paprika
1/4 teaspoon cumin seeds, toasted and ground
2 tablespoons chopped parsley
1 to 2 teaspoons grated lemon zest
Roast, peel and de-seed the peppers and chile. Cut them lengthwise into strips about 1-inch wide.
Heat the olive oil in a skillet over medium heat. Add the tomatoes and cook, stirring frequently until they have thickened. Add the peppers and chile (or chile flakes), paprika, cumin, parsley, and a few pinches of salt. Turn off the heat. Stir in the lemon zest. Season to taste with salt and pepper.
Serve at room temperature or chilled. Pile the Salad on a platter and finish with the lemon quarters and sprigs of parsley.