North African Roasted Red Pepper Salad With Lemon And Garlic Food

ROASTED RED PEPPER SALAD

Steps:

• Combine the peppers, celery, zucchini and corn.
• Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.
• Combine vegetables with dressing.

NORTH AFRICAN ROASTED RED PEPPER SALAD WITH LEMON AND GARLIC

Steps:

• Put the peppers on a hot grill or a gas grill, turning them with a prong as they char, or put them in a 450-degree oven on a cookie sheet for about 20 minutes. Using tongs, transfer the peppers to a plastic bag and seal it. When they are cool, peel them, and remove the seeds and stems.
• Cut the peppers lengthwise into strips, and put them in a medium bowl. Mince the garlic, toss in with the peppers, and sprinkle the lemon juice over all. Gradually add the olive oil. Sprinkle with cilantro, basil, or mint, and salt and pepper to taste.

ROASTED RED PEPPER SALAD

Steps:

• Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature.

ROASTED RED PEPPERS WITH GARLIC

Steps:

• Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
• Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Transfer pepper mixture to platter. Sprinkle with parsley and serve.

ROASTED RED PEPPER SALAD

Steps:

• Heat broiler, with rack in top position. Place 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 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
• Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS

Steps:

• Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
• Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

BULGAR, RED PEPPER, CUCUMBER, AND FETA SALAD

Steps:

• Place the bulgar wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed.
• In a mixing bowl, whisk together the oil, lemon juice and seasoning.
• Pour oil mixture over the bulgar wheat, add the herbs and mix well.
• Then mix in the remaining ingredients.
• Cover and chill until required.
• Stir in olives just before serving if desired.
• Serve garnished with lime wedges.

GREEN AND RED PEPPER SALAD

Steps:

• Pre-heat oven to 425 degrees.
• Place the peppers cut-side down on a baking sheet with a lip or a baking pan. Bake for 10 minutes. Turn peppers over and bake for an additional 5 minutes. Repeat previous step two more times. Total baking time is 25 minutes.
• Remove tray from oven and cover with a clean dishtowel for 10 minutes. The peppers should be soft and tender and you can easily slip off the skins.
• Cut the green peppers into a 1/4 inch dice. Slice the red pepper halves in half (now they will be quarters) and reserve.
• Add 1 tablespoon of oil to a non-stick skillet over medium heat. Add onions and stir for a minute, then add garlic and stir for 30 seconds. Add the green peppers, lower the heat a bit and cook for 5 minutes. Add tomatoes, cumin and cayenne and mix well. Cook an additional 6 minutes looking for the mixture to loose some of its moisture.
• Combine the ingredients for the dressing in a small bowl and whisk.
• To assemble your salad, arrange the red pepper quarters on a serving platter -- a la spokes on a wheel or flower petals. Its fine if the overlap a bit. Drizzle dressing over the red peppers. Spoon the green pepper-tomato mixture into the center -- allowing some to casually spill over.
• Alternately, you can arrange this on single serving platters with 2 red pepper quarters in a V-shape and the green pepper-tomato mixture placed where the two strips join together.
• This salad can be served chilled or at room temperature.