Turkish Salad
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Turkish Salad
For a nutritious alternative to dipping with pita, I serve baby carrots and celery sticks with hummus, tahini and Turkish salad. Adding sautéed zucchini and eggplant makes it a ratatouille. Serve it warm as a deliciously thick and flavorful side dish.
Times
- Prep Time : 10 min min
- Ready Time : 10 min
Servings
8 servings
Ingredients
- 1 onion, chopped
- 1 teaspoon prepared crushed garlic
- 1 tablespoon olive oil
- 2 green bell peppers, seeded, veins removed, diced (or 1 (10-ounce) bag stir fry peppers, defrosted)
- 2 jalapeño hot pepper rings (from a jar)
- 2 cups canned, crushed tomatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Quartered pita breads(optional)
Directions
- In a 10-inch skillet, sauté onion and garlic in oil over medium heat for 2 minutes.
- Add peppers, tomatoes, salt and pepper.
- Bring to a boil. Reduce heat and simmer for 30 minutes. Chill in refrigerator 1 hour before serving with warm pita bread, if desired.
Contributed by: Quick & Kosher, JAMIE GELLER
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About Jamie Geller
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Pareve , Appetizers, Salads , Passover Recipes, Rosh Hashanah, Shabbat , 15-minute Prep , Israeli & Middle Eastern , Make Ahead , Budget, Gluten Free, Low Carb, Low Fat, Picnic, Vegan, Vegetarian , Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I made this for Shabbos. My family enjoyed it with the challah.