METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Moroccan Roasted Pepper Salad
2014-04-18
https://api2.metro.ca/userfiles/image/recipes/salade-marocaine-de-poivrons-grilles-10045.jpg
PT15M
PT12M
PT27M
Preheat barbecue to high.Place peppers on hot grill and cook on both sides (total cooking time will be about 12 to
16 minutes).Transfer peppers to cutting board and let cool.Using a small knife, scrape charred skin from peppers.Cut each pepper in half, remove core and seeds and finely dice.Place diced peppers in a large bowl.Add tomatoes, onion,
mint, cumin, olive oil, lemon juice and red wine vinegar.Mix well.Season to taste and serve.
4
Zeste
0
0
0
0
4 green peppers
2 or 3 red peppers
3 Anaheim or Cuban peppers
2 Tomato, diced
1/2 sweet onion, diced
1 Tbsp. (15 mL) fresh mint, cilantro or flat-leaf parsley, coarsely chopped
1/2 tsp. (3 mL) ground cumin
1 Tbsp. (15 mL) olive oil
1 Tbsp. (15 mL) or more fresh-squeezed lemon juice (to taste)
1 Tbsp. (15 mL) red wine vinegar
coarse salt
fresh ground black pepper
Moroccan Roasted Pepper Salad
4
servings
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME
Ingredients
-
4
green peppers
-
2 or 3
red peppers
-
3
Anaheim or Cuban peppers
-
2
Tomato, diced
-
1/2
sweet onion, diced
-
1 Tbsp.
(15 mL)fresh mint, cilantro or flat-leaf parsley, coarsely chopped
-
1/2 tsp.
(3 mL)ground cumin
-
1 Tbsp.
(15 mL)olive oil
-
1 Tbsp.
(15 mL)or more fresh-squeezed lemon juice (to taste)
-
1 Tbsp.
(15 mL)red wine vinegar
-
coarse salt
-
fresh ground black pepper
Preparation
Preheat barbecue to high.
Place peppers on hot grill and cook on both sides (total cooking time will be about 12 to 16 minutes).
Transfer peppers to cutting board and let cool.
Using a small knife, scrape charred skin from peppers.
Cut each pepper in half, remove core and seeds and finely dice.
Place diced peppers in a large bowl.
Add tomatoes, onion, mint, cumin, olive oil, lemon juice and red wine vinegar.
Mix well.
Season to taste and serve.
Source :
Zeste
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
