Categories: Salads, Moroccan, Appetizers, Vegetables 
      Yield: 4 servings 
  
      2 lg Green bell peppers, grilled 
           -- & skinned 
      3 ea Tomatoes, skinned & seeded 
      1 lg Spanish onion 
      6 tb Olive oil 
      2 tb Vinegar 
      1 ea Garlic clove, finely chopped 
           Salt 
  
  Stem & de-seed the grilled bell pepper.  Wash & dice the flesh.  Dice 
  the tomatoes & mix with the peppers.  Dice the onions & mix them with 
  the other ingredients as well. 
  Combine the olive oil, vinegar & garlic.  Add salt to taste & mix 
  well. Pour over the salad & chill.  Just before serving, strain off 
  the excess juices & arrange in a salad bowl.