Grilled Red Pepper Salad

from The Food of Morocco by Paula Wolfert, p. 89

serves 4 to 6

Ingredients:

• 2 large red ell peppers (1 lb.) grilled or broiled (see How to), peeled, seeded, and quartered.
• 2 tsp coarse sea salt
• 2 Tbsp extra virgin olive oil
• 3 Tbsp. peeled, seeded, and diced fresh or canned tomato
• 1 garlic clove, crushed to a paste with 1/4 tsp salt
• pinch of ground cumin
• 1 tsp finely chopped flat leaf parsley

Directions:

1. Place the pepper quarters on paper towels and cover with more paper towels.  Press down gentl to remove excess moisture.  Flip each quarter over, sprinkle with the sea salt, and roll up like a rug.  Let stand for about 1 hr at room temp.
2. Unroll the peppers and press to remove excess moisture.  Warm 1 Tbsp of the olive oil in a medium skillet.  Add the peppers and gently saute for 2 to 3 minutes.  Add the tomato, garlic, cumin, and parsely and saute for an instant.  Tilt the pan so you can scoop out the oil and discard it.  Toss the peppers and tomatoes with the remaining tablespoon of oil.  Serve at room temp, or refrigerate for up to 3 days.