Roasted Peppers Onions and Mint Salad

 

12 small sweet yellow bell peppers

12 small sweet red bell peppers
1 large vadalia onion
1 large red onion
2 large clove garlic, minced
Pinch red pepper flakes
Kosher Salt
Freshly ground pepper
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1/3 – 1/2 cup extra virgin olive oil
10-15 mint leaves, roughly torn

Grill the peppers and onions until fully cooked.  Cool and peel.  Slice the onions and peppers in any shape or size you like and place in a bowl.  Next, add the remaining ingredients, mix well and taste for seasoning.  If you like it a little more spicy, add more red pepper flakes.  Serve warm or at room temperature. Serves 4-6

I served this salad at a Moroccan Cooking party this weekend. There wasn't even a drop of oil left on the plate. This dish pairs well with marinated olives and a spicy hummus.