Turkish Salad

Prep: 10 minutes
Cook: 30 minutes
Chill: 1 hour
Total: 1 hour, 40 minutes
Yield: 8

1 onion, chopped
1 teaspoon prepared crushed garlic
1 tablespoon olive oil
2 green bell peppers, seeded, veins removed, diced (or one 10-ounce bag stir fry peppers, defrosted)
2 jalapeño hot pepper rings (from a jar)
2 cups canned crushed tomatoes
1 teaspoon salt
1/4 teaspoon black pepper
Quartered pita breads (optional)

1. In 10-inch skillet, sauté onion and garlic in oil over medium heat for 2 minutes.
2. Add peppers, tomatoes, salt and pepper.
3. Bring to a boil. Reduce heat and simmer for 30 minutes. Chill in refrigerator 1 hour before serving with warm pita bread, if desired.

Additional Notes:
For a nutritious alternative to dipping with pita, I serve baby carrots and celery sticks with hummus, tahini and Turkish salad.
By adding sautéed zucchini and eggplant you'll have a ratatouille. Serve it warm as a deliciously thick and flavorful side dish.