3 red bell peppers, cored, seeded and chopped
2 yellow onions, chopped
4 garlic cloves, thinly sliced
1 bunch scallions, sliced on the bias
1 T. kosher salt (optional)
1/4 cup canola oil
1 pint cherry tomatoes, halved
2 tsp. smoked paprika
2 tsp. ground coriander
Lemon juice to taste
Saute the peppers in the canola oil in a large skillet until soft, about 4 minutes.
Add the onions and garlic.
Cook until the onions are translucent, about 10 minutes.
Fold in the cherry tomatoes.
Add the smoked paprika and ground coriander and heat for about 2 minutes.
Transfer to a bowl; add the scallions, and a squeeze of lemon juice and a drizzle of olive oil.
Yields: four servings.