Moroccan Tri-Color Pepper Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
You can use one or two colors of bell peppers for this make-ahead side dish, if you prefer. Ingredients:
3 yellow bell peppers |
3 red bell peppers |
2 orange bell peppers |
2 tablespoons fresh lemon juice |
1 1/2 tablespoons extravirgin olive oil |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon ground coriander |
3 garlic cloves, minced |
1/4 cup chopped fresh cilantro |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 20 minutes or until blackened. Place in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into (1/4-inch-wide) strips.
3. Combine juice and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Add peppers to bowl; toss gently to combine. Cover and chill overnight. Sprinkle with cilantro before serving.
|
|