Roasted pepper salad is a classic Moroccan dish. Consider it the perfect accompaniment for your summer barbecues
Did you know that the Kabbalah says that eating is a powerful spiritual act? It teaches that mindful eating helps to elevate the entire food chain. Get more Jewish food thoughts here.
Ingredients
Servings 6
- 3 red peppers
- 2 yellow peppers
- 1 green pepper
- ½ cup avocado oil plus 1 tablespoon
- ½ onion thinly sliced
- 1 teaspoon white vinegar
- ¼ teaspoon sea salt
- 1/8 teaspoon ground black pepper
- ½ teaspoon cumin
- ¼ bunch cilantro leaves roughly chopped
Nutritional Facts
Nutrition Facts
Roasted Pepper Salad
Amount per Serving
Calories
195
% Daily Value*
Fat
19
g
29
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Sodium
101
mg
4
%
Potassium
262
mg
7
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
1
g
2
%
Vitamin A
2024
IU
40
%
Vitamin C
166
mg
201
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Place the peppers directly on the flames of a gas stovetop over medium-high heat, flipping them occasionally until charred on all sides and tender inside, about 10 minutes. Set the peppers aside until cool enough to handle. Peel the charred skins from the peppers and scoop out the seeds. Slice the cleaned peppers lengthwise into slices that are ¼" thick. Set aside.
- Add 1 tablespoon oil to a saucepan over medium heat and sauté the onions until translucent, about 5 to 7 minutes. Set aside to cool.
- In a large bowl, place peppers, onions, ½ cup oil, vinegar, salt, pepper, cumin, and cilantro and mix well.
- Serve at room temperature.
Notes
Recipe and Image Courtesy of Cider Mill Press Book Publishers LLC, excerpted from Jewish Holiday Cooking: An International Collection of More Than 250 Delicious Recipes for Jewish Celebration
