Salade Cuite (Moroccan Roasted and Stewed Vegetables)

Ingredients

Ingredients

• 2 tbsp olive oil
• 1 medium onion
• 2 garlic cloves
• 2 medium bell peppers
• 4 large ripe tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• pinch optional cayenne pepper
• for garnish, optional fresh parsley

Instructions

1. Preheat oven to 400°F (200°C).
2. Chop 1 medium onion, mince 2 garlic cloves, chop 2 medium green bell peppers, and chop 4 large ripe tomatoes.
3. Toss the chopped vegetables with 2 tablespoons of olive oil on a large baking sheet. Season lightly with a pinch of salt and black pepper.
4. Roast in the preheated oven for 25 minutes, stirring halfway through, until the vegetables are softened and beginning to caramelize.
5. Transfer the roasted vegetables to a large skillet over medium heat.
6. Stir in 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of cayenne pepper if desired.
7. Simmer the mixture for 10 minutes, stirring occasionally, until thickened and flavorful. Optional: use immersion blender to blend some of the veggies, but definitely leave some chunk if you do this so it’s not soup.
8. Remove from heat and let cool to room temperature.
9. Transfer to a serving dish and garnish with fresh parsley if desired.
10. Serve chilled or at room temperature.

Notes

For a smokier flavor, roast the bell peppers under a broiler before adding them. This dish stores well in the fridge for up to 3 days and tastes even better the next day.