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Moroccan Roasted Pepper Salad https://www.metro.ca/userfiles/image/recipes/salade-marocaine-de-poivrons-grilles-10045.jpg PT15M PT12M PT27M
Preheat barbecue to high.Place peppers on hot grill and cook on both sides (total cooking time will be about 12 to 16 minutes).Transfer peppers to cutting board and let cool.Using a small knife, scrape charred skin from peppers.Cut each pepper in half, remove core and seeds and finely dice.Place diced peppers in a large bowl.Add tomatoes, onion, mint, cumin, olive oil, lemon juice and red wine vinegar.Mix well.Season to taste and serve.
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4 green peppers 2 or 3 red peppers 3 Anaheim or Cuban peppers 2 Tomato, diced 1/2 sweet onion, diced 1 Tbsp. (15 mL) fresh mint, cilantro or flat-leaf parsley, coarsely chopped 1/2 tsp. (3 mL) ground cumin 1 Tbsp. (15 mL) olive oil 1 Tbsp. (15 mL) or more fresh-squeezed lemon juice (to taste) 1 Tbsp. (15 mL) red wine vinegar coarse salt fresh ground black pepper
Moroccan Roasted Pepper Salad

Moroccan Roasted Pepper Salad

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4
portions
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 4
    green peppers
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    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $1.99 /lb

    PRODUCT OF ONTARIO OR PRODUCT OF MEXICO 4.39/kg


  • 2 or 3
    red peppers
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    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $1.99 /lb

    PRODUCT OF ONTARIO OR PRODUCT OF MEXICO 4.39/kg


  • 3
    Anaheim or Cuban peppers
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    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $1.99 /lb

    PRODUCT OF ONTARIO OR PRODUCT OF MEXICO 4.39/kg


  • 2
    Tomato, diced
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    TOMATOES ON THE VINE

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    $1.99 /lb

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    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $3.49 ea.

    284 g PRODUCT OF MEXICO


  • 1/2
    sweet onion, diced
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    CARROTS

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    2 for $3.00

    2 lb PRODUCT OF ONTARiO, CANADA No. 1 GRAD YELLOW ONIONS 2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 1 Tbsp.
    (15 mL)
    fresh mint, cilantro or flat-leaf parsley, coarsely chopped
  • 1/2 tsp.
    (3 mL)
    ground cumin
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    $19.99 ea.

    1 un. WHILE QUANTITIES LAST


  • 1 Tbsp.
    (15 mL)
    olive oil
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    COLAVITA EXTRA VIRGIN OLIVE OIL

    COLAVITA EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    1 l SELECTED VARIETIES


    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    or more fresh-squeezed lemon juice (to taste)
  • 1 Tbsp.
    (15 mL)
    red wine vinegar

  • coarse salt

  • fresh ground black pepper
Imprimer ma sélection

Preparation

Preheat barbecue to high.

Place peppers on hot grill and cook on both sides (total cooking time will be about 12 to 16 minutes).

Transfer peppers to cutting board and let cool.

Using a small knife, scrape charred skin from peppers.

Cut each pepper in half, remove core and seeds and finely dice.

Place diced peppers in a large bowl.

Add tomatoes, onion, mint, cumin, olive oil, lemon juice and red wine vinegar.

Mix well.

Season to taste and serve.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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