in Africa, Morocco

Green peppers with tomatoes

updated

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Ingredients for 4 servings:

  • 3 large bell peppers, green
  • 3 m.-large tomato(s), firm ripe, peeled and pitted
  • 1 tbsp vinegar
  • pepper
  • ½ tsp sugar
  • 1 garlic clove(s), crushed
  • 60 ml olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Halve the peppers, remove the seeds, and grill cut-side down until the skin is blistered and blackened. Let cool, peel, and cut into 2-cm pieces. Cut the tomatoes into 2-cm pieces. Mix the peppers and tomatoes. To prepare the vinaigrette: Combine the vinegar, pepper, sugar, garlic, and olive oil. Pour the vinaigrette over the salad and let it sit for 10 minutes to allow the flavors to develop.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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