Algerian roast pepper salad

    55 min

    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.

    6 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    This recipe was absolutely delicious! I followed the recipe exactly and didn't change a thing, and it came out perfect. It was very easy and great flavor. I ate it as a main course with crusty bread, as suggested, and my husband loved it as well. A keeper!  -  28 Aug 2010  (Review from Allrecipes US | Canada)


    I thought this was devine except I would use more than 1 tablespoon olive oil I just poured it in by eye, and we LOVE the floavor of EVOO so- that would be my only suggestion, therwise I followed this to a T and it was a delishious side to our roasted chicken and white wine  -  24 Apr 2011  (Review from Allrecipes US | Canada)


    I made this for me and my boyfriend and I really enjoyed it. He said it was good but a little strange. However, he went back for seconds. I didn't measure out the onion (I used about a quarter of a small red onion) and used jarred minced garlic. I wish I used fresh garlic. All in all it is a tasty dish.  -  09 Jan 2011  (Review from Allrecipes US | Canada)