Moroccan Grilled Pepper and Tomato Salad

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

Here’s another of the colorful salads served at the start of a Moroccan holiday meal. Tradition calls for the peppers to be deep-fried, but grilling delivers a delectable smoke flavor and dramatically reduces the fat.


  • 3 green bell peppers
  • 3 medium or 2 large ripe tomatoes
  • ¼ cup


  1. Preheat the grill or broiler to high. Char the peppers until the skins are black all over. (This will take 3 to 4 minutes per side, 12 to 16 minutes in all.) Alternatively, you can char the peppers by placing them directly over a gas or electric burner on the stove. Place the charred peppers in a bowl, cover with plastic wrap, and let cool. (The resulting steam will loos