Moroccan Tri-Color Pepper Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 tablespoons olive oil extravirgin
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic cloves minced
• 0.3 teaspoon ground coriander 
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 2  orange bell peppers 
• 3  bell peppers red
• 3  bell peppers yellow

Equipment

• bowl
• baking sheet
• whisk
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 20 minutes or until blackened.
4. Place in a large zip-top plastic bag; seal.
5. Let stand 20 minutes. Peel and cut into (1/4-inch-wide) strips.
6. Combine juice and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk.
7. Add peppers to bowl; toss gently to combine. Cover and chill overnight.
8. Sprinkle with cilantro before serving.