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Les Marchés Publics de Montréal

Pepper piperade with herb sauce

All recipes |  Appetizers

Pepper piperade with herb sauce, Entrées
  • Makes 4 starter portions
  • Serve as an starter with Pita bread or crackers. It can also be served as an appetizer with roasted ratte potatoes, yogurt sauce, garlic, dill and chives. Recipe in collaboration with Josée Robitaille.


    The piperade

    • 1/4 cup (60 ml) olive oil
    • 1 onion thinly sliced
    • 1 orange bell pepper, thinly sliced
    • 1 yellow bell pepper, thinly sliced
    • 1 red bell pepper, thinly sliced
    • 1 hot pepper, seeded and chopped, or more depending on taste
    • 5 sprigs of fresh thyme
    • 1 teaspoon dried oregano or 2 tablespoons chopped fresh oregano
    • 1 cup (250 ml) cherry tomatoes, cut in half
    • 2 garlic cloves, finely chopped
    • 1/2 cup (125 ml) crumbled feta cheese
    • Pita breads
    • Ground salt and pepper

    Herb sauce

    • 1/2 cup (125 ml) plain Greek yogurt
    • 1 garlic clove, finely chopped
    • 1/4 cup (60 ml) white mayonnaise
    • 2 tablespoons chopped dill
    • 2 tablespoons chopped chives
    • 1 tablespoon lemon juice
    • Ground salt and pepper


    The piperade is excellent served with roast potatoes and herb sauce. Add a poached egg and you've got yourself a great opportunity for brunch!

    1. Heat the oil in a large frying pan over medium-high heat. Add the onions, peppers, chilli, thyme and oregano and season to taste.
    2. Reduce the heat to medium and continue cooking, stirring regularly, for 8 to 10 minutes.
    3. Add the tomatoes and garlic.
    4. Season again and stir.
    5. Continue cooking for 25 to 30 minutes over a low-medium heat, stirring occasionally.
    6. When the piperade has simmered, remove the thyme sprigs.
    7. While the piperade is cooking, combine the ingredients for the herb sauce in a bowl and season to taste.
    8. Spoon the herb sauce onto 4 plates. Top with the warm piperade and sprinkle with feta cheese. Serve with fresh pita bread.

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