This is a very colorful salad that’s great with so many things! I like it with french or pita bread, but it’s also a wonderful side salad to any meal that adds a beautiful touch of color. This delicious recipe is in my book, Sharing Morocco, along with 110 other delicious Moroccan dishes, is available now at major retailers everywhere.

Here’s an interesting bit of science: most peppers start of green, and as they ripen they change colors and some become sweeter.

Ingredients

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

1 orange bell pepper

1 tablespoon garlic, minced

2 tablespoons extra virgin olive oil

Juice of 1 medium lemon

½ teaspoon salt

½ teaspoon pepper

Directions

1. Preheat the grill on medium heat.
2. Grill the peppers, turning with tongs, until the skin is loose and charred on all sides and the peppers are tender.
3. Allow the peppers to cool and then remove the skins.
4. Cut away and discard the stems and seeds from the peppers.
5. Cut the peppers into strips, put in a serving bowl, and add the garlic, olive oil, and lemon juice. Season with the salt and pepper, and mix to combine.
6. Chill for 30 minutes before serving.

 

Thanks for Sharing,

The Petite Gourmande

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