Grilled Pepper Salad

Last Updated on Saturday, 16 July 2011 10:41 Written by Flax Wednesday, 13 July 2011 02:32

This Moroccan appetizer is one of our favorite dishes.  It is a versatile dish and can be  served alone or combined with other dishes.   In the photo, I use it to decorate and flavor  Acorn Squash Flowers.    When I prepare it for Shabbat, I always make extra so that we can eat it all week long.  It can last refrigerated for up to a week.

The tricky part of this dish is to get the peppers perfectly cooked.  The idea is to char them, so that the skin is black but without burning the peppers completely.  The better cooked they are, the easier it will be to peel them.


  • 1 kilo red peppers
  • 2 tbsp olive oil
  • 1 tbsp high quality balsamic vinegar
  • 2 cloves garlic, pressed
  • Atlantic grey sea salt

Grill the peppers until the skin is black on all sides.  Remove from the grill and place immediately in a sealed container or inside a closed paper bag.  Wait until the peppers cool off and then remove the top and the seeds and slide off the skin.  When the peppers are well charred the skin will slide off easily.

Cut the peppers into thin slices and mix together with the remaining ingredients.  Refrigerate in a closed container until serving.

Note:  Do not wash the grilled peppers as they will absorb the water, if neccessary, use a paper towel to wipe off the seeds.

Serves 6-8


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