Mechouia Grilled Pepper and Tomato Salad
A Tunisian roasted vegetable salad of charred bell peppers, tomatoes, and onion blended with garlic, cumin, and olive oil into a deeply smoky, chunky spread. Equally good as a dip or a side dish.
Ingredients
- 4 bell peppers (red, green, or a mix)
- 4 ripe roma tomatoes, halved
- 2 medium yellow onion, cut into thick wedges
- 4 cloves garlic cloves, unpeeled
- 1/4 cup extra-virgin olive oil
- 1 tsp ground cumin
- 2 tsp harissa paste
- 1 lemon, juiced
- 1/2 tsp kosher salt
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tbsp capers, drained
Instructions
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1
Heat a grill or grill pan to high. Place 4 bell peppers (red, green, or a mix), 4 halved ripe roma tomatoes, 2 medium cut into thick wedges yellow onion, and 4 cloves unpeeled garlic cloves directly on the grill. Cook, turning occasionally, until everything is charred and soft — peppers 15-20 minutes, tomatoes and onion 10-12 minutes, garlic 8-10 minutes.
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2
Transfer the peppers to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel and discard the skins and seeds. Squeeze garlic from its skin. Peel any loose skin from the tomatoes and onion.
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3
Roughly chop all the grilled vegetables and combine them on a cutting board or in a bowl. You can leave it chunky or use a fork to mash to your desired texture.
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4
Stir in 1/4 cup extra-virgin olive oil, 1 tsp ground cumin, 2 tsp harissa paste, juice from 1 lemon, and 1/2 tsp kosher salt. Mix well.
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5
Transfer to a platter, scatter 2 tbsp drained capers and 1/4 cup chopped fresh flat-leaf parsley over the top, and serve at room temperature.