Bell Pepper Bounty

3 tablespoons lemon juice

2 tablespoons minced fresh parsley

½ teaspoon ground cumin

1 teaspoon sugar

1 small clove garlic, minced (optional)

1/3 cup olive oil

2 red or purple bell peppers, slice lengthwise into thin strips

2 green or yellow bell peppers, sliced lengthwise into thin strips

Salt and pepper to taste

Method

In a small bowl, combine the lemon juice, parsley, cumin, sugar and garlic.  Gradually whisk in olive oil, until thoroughly blended.  Put the sliced bell pepper in a serving bowl and pour the dressing over them, mixing well.  Add salt and pepper to taste.  Chill, covered, for about 1 hour before serving to let flavors blend.

From Recipes from a Kitchen Garden