~Best served cold and great for a big feast or even a summer BBQ or picnic~

Prep time: 20 Minutes
Cook time: 45 Minutes – 1 Hour
Serves: 4

Ingredients

3 large or 6 small red bell peppers (You can use any colour you like)
1-2 tbsp fresh chopped parsley
1 garlic minced
2 tbsp lemon juice
A good drizzle of olive oil (or oil of your choice)
Salt and pepper to taste

Directions

Turn your grill temperature on to medium or medium high and let it heat up a bit. Line the grill tray with aluminium foil and place your peppers on it, spread out. Grill the peppers on each side, turning every 10 minutes. This can take 45 minutes – 1 hour. You want the peppers to blister and char all over and also that they become very tender.

Once they are all grilled, place them in a bowl and cover it with a silicon food cover, cling wrap or a plastic bag. This will keep all the heat in and allow the peppers to keep steaming, which will making peeling the skin much easier. Keep them aside on the bench to completely cool down, before putting them in the fridge overnight.

Now you are going to remove the skin and seeds of the peppers. This gets very messy so I personally like to wear gloves. Keep an empty bowl on the bench next to you to discard the skin and seeds. Take a pepper and place it on a chopping board. With your hands or a small knife, carefully peel the skin off, it should come off very easily. Remove the stem and scrape out the seeds and any stubborn skin that is left on. Do this to all of the peppers.

Cut the peppers into strips and place them into a clean bowl. Add the rest of the ingredients and mix well. The salad is now ready to eat. We make this salad often in our family, especially when we are celebrating a Jewish holiday or even for parties, summer BBQ’s and picnics. It will keep well in the fridge for 5-7 days, or maybe a little longer.

Cook’s note: I like to prepare the peppers the day before I want to make the salad, so I refrigerate them over night once grilled. Otherwise if you want to make it all on the same day, you can grill them in the morning and then leave them to cool down completely on the bench. If you have time you can still put them in the fridge for a few hours.

If you are viewing this on the WordPress app, unfortunately the above link is not yet supported on WordPress for iOS. You can find this video on my YouTube channel Rita’s Kitchen Remedies under Cooked Moroccan Salads.
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