Algerian roast pepper salad

Algerian roast pepper salad


5 people made this

About this recipe: A rich and delicious vegetarian dish. Green peppers are roasted until meltingly tender. They are then sauteed with red onion, garlic and tomato. Serve with toasted baguette slices.

jacqueline senouci

Serves: 4 

  • 3 green peppers
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped red onion
  • 1 clove garlic, finely chopped
  • salt and pepper to taste
  • 1 plum tomato, diced

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat the oven to 230 C / Gas 8. Place the whole peppers on foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
  2. Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into 1.25cm pieces.
  3. Heat the olive oil in a frying pan over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

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