Best 5 African Roasted Pepper Salad Mechwiya Diabetic Recipes

African roasted pepper salad mechwiya is a North African dish characterized by its bold flavors and vibrant colors. It's traditionally made with roasted bell peppers, tomatoes, onions, and a blend of spices. However, this article takes a healthier approach by modifying the recipe to make it suitable for individuals with diabetes. Our focus is on preserving the authentic taste and textures while reducing sugar and using healthier fats. Join us as we explore a healthier version of African roasted pepper salad mechwiya, designed to tantalize your taste buds without compromising your dietary goals.

Here are our top 5 tried and tested recipes!

ROASTED RED PEPPER SALAD

Roasted Red Pepper Salad image

Provided by Amy Finley

Categories side-dish

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 lemon
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon chili powder, optional
1 to 2 tablespoons olive oil
2 (12-ounce) jars roasted red peppers, cut in 1/4-inch strips
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh parsley leaves

Steps:

Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature.

ROASTED RED PEPPER SALAD

Roasted Red Pepper Salad image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups roasted red peppers cut into 1-inch pieces
2 cups finely diced celery
2 cups zucchini, cut into 1/2-inch cubes, parboiled for 1 minute
2 cups freshly cooked or thawed frozen corn kernels
2 cloves parboiled garlic, minced
1/2 cup mayonnaise, low fat or not
Lemon juice to taste
Dijon mustard to taste
Salt and freshly ground black pepper to taste

Steps:

Combine the peppers, celery, zucchini and corn.
Mash the garlic with the mayonnaise, and season to taste with lemon juice, mustard, salt and freshly ground black pepper.
Combine vegetables with dressing.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

NORTH AFRICAN ROASTED RED PEPPER SALAD WITH LEMON AND GARLIC

North African Roasted Red Pepper Salad with Lemon and Garlic image

This is one of the salads that I make frequently. For some reason, although people always ask me how I make it, I have never put the recipe in any of my cookbooks. Grilling the peppers softens the pulp and brings out the natural sweetness. Sometimes the peppers are mixed with eggplants and tomatoes in North African salads, such as the salade juive (recipe follows) or the tchoukchouka (see page 94). Sometimes they are served alone. For Rosh Hashanah and dinner parties, I love to serve the colorful combination of red peppers, carrot salad (see page 112), and roasted beet salad (see page 108).

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

8 to 10 red bell peppers
2 cloves garlic
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
4 tablespoons chopped fresh cilantro, basil, or mint
Salt and freshly ground pepper to taste

Steps:

Put the peppers on a hot grill or a gas grill, turning them with a prong as they char, or put them in a 450-degree oven on a cookie sheet for about 20 minutes. Using tongs, transfer the peppers to a plastic bag and seal it. When they are cool, peel them, and remove the seeds and stems.
Cut the peppers lengthwise into strips, and put them in a medium bowl. Mince the garlic, toss in with the peppers, and sprinkle the lemon juice over all. Gradually add the olive oil. Sprinkle with cilantro, basil, or mint, and salt and pepper to taste.

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS

Roasted pepper salad with capers & pine nuts image

Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

Provided by Sara Buenfeld

Categories Side dish

Time 25m

Number Of Ingredients 7

Ingredients

3 red and 3 yellow peppers
3 tbsp extra-virgin olive oil , plus extra for grilling
1 large garlic clove
1 tbsp white wine vinegar
2 tbsp pine nut , toasted
1-2 tbsp capers
few basil leaves , shredded (optional)

Steps:

Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

Tips:

Choose the right peppers: For the best flavor and texture, use ripe, firm bell peppers. Look for peppers that are richly colored and free of blemishes.
Roast the peppers properly: Roasting the peppers is essential for developing their smoky, slightly sweet flavor. Roast the peppers until the skins are blackened and blistered. This can be done over a grill, in a broiler, or in a hot oven.
Remove the skins from the peppers: Once the peppers are roasted, remove the skins while they are still hot. This is easiest to do by placing the peppers in a paper bag and letting them steam for a few minutes. Once the skins are loose, they can be easily peeled off.
Use a variety of herbs and spices: African roasted pepper salad is typically made with a variety of herbs and spices. Common ingredients include cumin, coriander, chili powder, and paprika. Feel free to experiment with different combinations of herbs and spices to find a flavor profile that you enjoy.
Add some sweetness: A touch of sweetness can help to balance out the heat of the peppers. Common sweeteners used in African roasted pepper salad include honey, maple syrup, and agave nectar.
Serve immediately: African roasted pepper salad is best served immediately after it is made. The peppers will start to lose their flavor and texture if they are stored for too long.

Conclusion:

African roasted pepper salad is a delicious and healthy dish that is easy to make. It is a great way to use up leftover roasted peppers, and it can be served as an appetizer, side dish, or main course. The salad is also a good source of vitamins, minerals, and antioxidants. So next time you are looking for a quick and easy meal, give African roasted pepper salad a try.