Bell Pepper Salad
1 each yellow, red & green bell pepper,
seeded, deribbed and julienned
1 Tbsp vegetable oil
1/2 tsp kosher salt
1 tsp fennel seed
1/2 tsp dried oregano
Pinch of freshly ground black pepper
1 Tbsp water
Arrange peppers in a 1 quart souffle microwave proof dish. Stir remaining ingredients and pour over peppers. Cover tightly and microwave on high (700 watt) for 6 minutes. Remove, uncover and serve warm or chilled.
A light and easy cooked salad for summer. Serves 2.