Yellow Pepper & Sun-Dried Tomato Appetizer à la Tel Aviv
🕒 Cook Time: 20 minutes
🕒 Prep Time: 35 minutes
🕒 Total Time: 55 minutes
📝 Description:
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.
🥦 Recipe Category: Vegetable
🔑 Keywords: European, Low Protein, Vegan, Low Cholesterol, Kosher, Free Of…, Potluck, < 60 Mins, Stove Top
🍽 Recipe Ingredients:
| Quantity | Ingredient |
|---|---|
| 10-15 | Sun-dried tomatoes |
| 4-5 | Extra virgin olive oil |
| 3 | Yellow bell peppers |
| 6 | Garlic cloves |
| 1 1/2 | Diced tomatoes |
| 1 | Fresh thyme leaves |
| 1 | Sugar |
| – | Capers |
| 1 | Italian parsley |
📊 Nutritional Information (Per Serving):
- Calories: 129.2
- Fat Content: 9.4g
- Saturated Fat Content: 1.3g
- Cholesterol Content: 0mg
- Sodium Content: 160.6mg
- Carbohydrate Content: 11.2g
- Fiber Content: 2g
- Sugar Content: 2.9g
- Protein Content: 2.1g
🍽 Recipe Instructions:
-
Put the sun-dried tomatoes in a bowl and add hot water to cover. Let soak for at least 30 minutes, then drain and cut into halves or quarters.
-
Heat the olive oil in a skillet over medium to medium-high heat. Add the peppers and sauté for 5 to 7 minutes, or until lightly browned. Be careful not to let them get too soft.
-
Add half of the garlic, the diced tomatoes, thyme, and sugar. Season with salt and pepper.
-
Increase the heat to high and cook until the mixture is reduced to a thick paste.
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Stir in the sun-dried tomatoes, vinegar, capers, and the remaining garlic. Let cool to room temperature.
-
May be stored in a covered container in the refrigerator for up to 1 week.
-
Serve at warm-room temperature, heaped in a bowl and sprinkled with parsley.
Enjoy this tantalizing appetizer that captures the essence of Tel Aviv’s culinary scene, blending Mediterranean flavors into a delightful dish perfect for any occasion!
