Mishweeyah 3 large green peppers (capsicums) 3 large firm tomatoes minced parsley dressing: 1 clove garlic, crushed 3 tbs wine vinegar (or other vinegar if you prefer) 1/4 c olive oil 1/2 tsp paprika 1/4 tsp cumin 1/8 tsp red pepper 2 tbs minced parsley 2 tbs minced cilantro * grill the peppers (under broiler or over a flame if you have a gas stove) turning constantly. * When all evenly cooked (skin will be blistered/black), plunge into cold water or ice water. * under running water, rub off the charred skin (some ppl put the peppers in a paper bag or in a closed bowl to help separate the skin first) Remove seeds and white stuff and cut into pieces about 1 inch square. * Boil a large pot of water and drop in the whole tomatoes. Cook for 1/2 minutes (skin will crack sort of if you run a fork on the skin), then transfer to a bowl of cold water. Remove the skin and cube or dice the tomatoes. (some ppl roast the tomatoes the same way as the peppers) *make the dressing by combingin dressing ingredients in a closed jar and shaking (or however you prefer). pour over the peppers and tomatoes and toss. Marinate for about an hour and garnish with parsley.