Prep 10 min cook 10 min
Grilled sweet peppers is a snack my grandmother kept on hand along with other goodies whenever we visited in her downtown Cairo apartment.
It is a simple, delicious and highly nutritious dish common in Mediterranean cooking.
It is used as an appetizer on grilled baguette slices, as a side dish with grilled meat or as part of a mezze or tapas style dinner with a selection of cold cuts, olives and other small dishes like seasoned Fairy Eggplants.
However you choose, you won’t be disappointed.
Mediterranean Red Pepper Salad
by
Derek Farwagi
Ingredients
- 3-4 Roasted red peppers, peeled and deseeded (see instructions below)
- 2-3 Garlic cloves finely chopped (optional)
- 1 tsp Balsamic vinegar
- 1 tbsp Olive OIl
- ½ tsp Dried oregano ( or 1-2 sprigs of fresh oregano)
- salt to taste
Instructions
- Heat broiler, with rack in top position. Place whole bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes.
- Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with paper towels or scrape with a fork to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
- Arrange peppers on a serving platter, add oregano and drizzle with oil and vinegar.
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