Name: Moroccan Roasted Pepper And Tomato Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 red bell peppers; 2 large tomatoes; 1 small red onion, thinly sliced; 2 cloves of garlic, minced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon ground coriander; Salt and pepper to taste; Fresh parsley, chopped, for garnish; Lemon wedges, for serving

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the bell peppers in half and remove the seeds and membranes. Place them, cut side down, on the baking sheet.
Cut the tomatoes in half and place them, cut side down, on the same baking sheet as the bell peppers.
Roast the peppers and tomatoes in the preheated oven for about 20-25 minutes, or until the skins are charred and blistered.
Remove the baking sheet from the oven and let the peppers and tomatoes cool slightly.
Peel off the skins from the peppers and tomatoes, then chop them into bite-sized pieces.
In a large mixing bowl, combine the roasted peppers, tomatoes, red onion, and minced garlic.
In a small bowl, whisk together the olive oil, cumin, paprika, coriander, salt, and pepper.
Pour the dressing over the vegetables in the mixing bowl and toss well to coat everything evenly.
Let the salad sit for about 15-20 minutes to allow the flavors to meld together.
Sprinkle the chopped parsley on top of the salad before serving.
Serve the Moroccan roasted pepper and tomato salad at room temperature with lemon wedges on the side.

Ingredients

Instructions

Nutrition Facts

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