Broiled Red Pepper and Tomato Salad

A Moroccan salad that can be flavored with cumin and cayenne and thin stripes or diced half of a preserved lemon. From “North African Cooking” by Hilaire Walden.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  large  red peppers or 3  large green peppers
• 4  tomatoes, well-flavored
• 2  garlic cloves, finely chopped
•  salt and pepper
• 1  small  bunch parsley, coarsely chopped

Directions

1. Preheat broiler and place peppers and tomatoes in a broiler pan.
2. Broil them, turning occasionally until evenly charred and blistered.
3. Leave until cool enough to handle, the remove and discard the skins.
4. Remove and discard core and seeds of peppers.
5. Dice the fresh, place in a bowl, and mix together.
6. Sprinkle over the garlic. seasoning and parsley, cover and chill.
7. Drain off any excess liquid before serving.
8. Personally, I'd rather drain the liquid into a pan and reduce to a thick sauce and pour back over the salad. Why waste all that flavor?