Description
Today we’re making a Moroccan pepper salad made with roasted bell peppers, tomato, spices, olive oil and vinegar. This refreshing side dish is wonderful served with bread or with any protein.
Ingredients
Scale
- 3 red bell peppers
- 3 green bell peppers
- 1 fresh tomato, peeled
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tbsp minced parsley
- 2 cloves minced garlic
- 1 tsp salt
- 1/2 tsp vinegar
- Moroccan bread to serve with (optional)
Instructions
- Start by roasting your bell peppers in the oven. Broil for 5 minutes or until black and charred, turning them with tongs every minute or so until they are charred and black on all sides.
- From there, cool your peppers on a plate for a few minutes before placing in a plastic zip lock bag for 10 minutes. This step helps the skin of the peppers to fall off easily. Once the 10 minutes has passed, a quick wipe with a paper towel should be enough to remove the skins from all the peppers.
- Next, remove the seeds and stems from the peppers and chop into bite sized pieces. Do the same with your tomatoes and toss the diced veggies into a serving bowl.
- Season with olive oil, minced parsley, garlic, salt, cumin and a splash of vinegar. Mix well and serve with crusty bread.
