Shabbat Grilled Peppers - 2 Ways

Welcome back to the series of Shabbat salads I always get questions about, but don’t have a written down recipe to refer to people.

The sweet peppers and the hot peppers. Both loved and equally beautiful.

But the ⭐️ of the show : the Argan oil drizzle at the end!

This recipe is originally for my Mother in law.

• 4 bell peppers, colour of choice

• 6-8 long hot Italian peppers

• Garlic cloves, crushed

• Cilantro

• Salt and pepper

• Argan oil

DIRECTIONS:

1. Slice peppers in halves and clean the inside. Line them face down on a baking sheet lined with parchment paper.

2. Simultaneously, add the spicy pepper to the baking sheet.

3. Broil on high until the outside looks dark and charred, about 6-8 minutes.

4. Transfer directly into a tight ziploc bag or airtight container. This will help the peppers soften and separate from the skin. Separate your spicy ones from your regular ones.

5. Once slightly cooled, peel skin from peppers. Slice bell peppers.

6. Plate your bell peppers and spicy peppers separately. I like to gently mash the spicy peppers on the plate.

7. Top with fresh crushed garlic, salt, pepper, cilantro and a drizzle of argan oil.

For full video, click here.

Enjoy,

Guila