Roasted peppers add wonderful flavor to Moroccan salads and other dishes, such as
- Salade Mechouia
- Roasted Pepper Salad
- Taktouka - Cooked Tomato and Green Pepper Salad
- Zaalouk of Roasted Peppers and Eggplant
You can roast a pepper over an open flame – or even directly on an electric burner – but you might prefer to use a broiler if roasting several or more peppers.
Roasting Over a Flame
To roast peppers over a flame, hold the pepper over the fire (you can use a skewer or tongs), turning to char the skin on all sides.
Once the pepper is blackened, rub or scrape off the charred skin and discard the seeds. The roasted pepper will be more flavorful if you don't rinse it with water.
Roasting in a Broiler
The rest of the photos show how to roast peppers in a broiler.