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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat overn to 350. | 2. Cut bell peppers into large flat pieces, discarding the seeds and membranes. Broil skin side up, until the skin is black. Peel and cut into 1/2 inch squares. | 3. Make a small slit in the skin of the tomatoes, and plunge into boiling water. Dip into cold water then peel away the skin. Cut in half lengthways, seed, and cut into 1/2 inch dices. | 4. Cut the squash into 1/2 cubes. Coat in honey and put into a shallow roasting dish. Roast for 10-15 minutes until golden, then take out to cool. | 5. Peel the grapefruit, making sure to remove all the white pith as well. Cut into 1/2 inch cubes. | 6. Combine the bell pepper, tomatoes, squash, and grapefruit in a glass bolw and gnetly mix together. Chop the herbs and add just before serving. Whisk the oil and vinegar with salt and pepper, and drizzle the salsa on the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	2			-	-	-	-
rom tomato	4			-	-	-	-
butternut squash	7	ounces		89.3009	23.1984	1.9845	0.1984
honey	1	tablespoon		-	-	-	-
red grapefruit	2			290.2995	73.3006	5.7153	0.9072
basil leaf	10			-	-	-	-
mint leaf	10			-	-	-	-
cilantro	1/2	bunch		-	-	-	-
garlic clove	2			-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.