Name: Moroccan Roasted Pepper and Tomato Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 3 large green bell peppers (or 4 Anaheim peppers), halved and seeded; 4 medium ripe tomatoes, halved crosswise; 1 large yellow onion, sliced into thin half-moons; 4 garlic cloves, finely minced; 3 tbsp extra-virgin olive oil, plus more for finishing; 1 tsp sweet paprika; 1/2 tsp ground cumin; 1/4 tsp cayenne pepper (optional); 1 tsp kosher salt, plus more to taste; 1/2 tsp granulated sugar; 1 tbsp fresh lemon juice; 2 tbsp chopped fresh parsley; 1 tbsp chopped fresh cilantro

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A beloved Moroccan mezze staple, this smoky roasted pepper and tomato salad is gently simmered with sweet paprika, cumin, and garlic until jammy and rich. Served at room temperature with crusty bread, it captures the warm, sun-soaked flavors of North African home cooking.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

145 kcalCalories
9 gFat
1.3 gSaturated Fat
15 gCarbs
4 gFiber
8 gSugar
2.5 gProtein
580 mgSodium
480 mgPotassium
35 mgCalcium
1.2 mgIron
95 mgVitamin C
95 mcgVitamin A

Ingredients

For the salad

3 large green bell peppers (or 4 Anaheim peppers), halved and seeded
4 medium ripe tomatoes, halved crosswise
1 large yellow onion, sliced into thin half-moons
4 garlic cloves, finely minced
3 tbsp extra-virgin olive oil, plus more for finishing
1 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp cayenne pepper (optional)
1 tsp kosher salt, plus more to taste
1/2 tsp granulated sugar
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
1 tbsp chopped fresh cilantro

Directions

Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
Arrange the halved peppers and tomatoes cut-side up on the sheet. Drizzle with 1 tablespoon olive oil and a pinch of salt, then roast for 25 to 30 minutes until the peppers are softened with charred edges and the tomatoes are collapsing and lightly caramelized.
Meanwhile, heat the remaining 2 tablespoons olive oil in a wide skillet over medium-low heat. Add the sliced onion and cook gently for 10 to 12 minutes, stirring often, until soft and golden brown.
Stir in the garlic, paprika, cumin, and cayenne (if using) and cook for 30 seconds until fragrant, taking care not to burn the spices.
Roughly chop the roasted peppers (discarding stems and any very loose skin) and the tomatoes, adding them to the skillet along with all the roasting juices.
Season with the 1 teaspoon salt, sugar, and lemon juice. Simmer gently for 8 to 10 minutes, stirring occasionally, until the mixture thickens to a chunky, jam-like consistency and most of the liquid has evaporated.
Taste and adjust seasoning. Remove from heat and fold in the parsley and cilantro.
Transfer to a shallow serving bowl, drizzle with a finishing thread of olive oil, and serve at room temperature with crusty bread.
Cover and refrigerate leftovers for up to 3 days; the flavor deepens beautifully overnight.

Cook’s Notes

For the most authentic result, seek out long green frying peppers (Anaheim or Italian frying peppers); they roast faster and have a sweeter, less bitter profile than standard bell peppers.
Resist the urge to peel the roasted peppers completely; leaving some charred skin adds rustic texture and smoky depth.
Taktouka tastes even better the next day, so consider making it a few hours ahead or the night before serving.
For a brighter finish, sprinkle a pinch of flaky salt and a squeeze of fresh lemon just before serving.
A teaspoon of harissa paste stirred in at the end adds traditional heat and a deeper red color without overwhelming the dish.