Tunisian Medley of Grilled Summer Vegetables
Mechouia
Source: The Essential Mediterranean, by Nancy Harmon Jenkins (HarperCollins, 2003)
| Ingredients | Measures |
|---|---|
| Sweet red and green peppers, fresh | 3-4 each |
| Green chile peppers, fresh | 3-4 each |
| Tomatoes, firm, ripe, medium-size | 3 each |
| Onions, small to medium | 2 each |
| Flat-leaf parsley | ½ cup |
| Extra virgin olive oil | 3 tablespoons |
| Lemon juice, fresh | 1 tablespoon |
| Sea salt | |
| Black pepper, freshly ground | |
| Cilantro, fresh, minced, for garnish | 1 tablespoon |
| Salted capers, rinsed under running water and drained, for garnish | 1 tablespoon |
| Eggs, hard boiled, coarsely chopped, for garnish (optional) | 2 each |
| Tuna, oil-packed, 3½ oz. can, flaked, for garnish (optional) | ½ each |
| Preserved lemon peel, chopped, for garnish (optional) | 1 each |
| Pitted black and green olives, coarsely chopped, for garnish (optional) | ½ cup |
Method
Roast the sweet and hot peppers, using a charcoal grill if available. When the peppers are roasted and peeled, slice them lengthwise (the sweet ones in ¼-inch strips, the chiles in slivers). Transfer to a bowl with their juices.
Roast the whole tomatoes on the grill until they are blackened on the outside but still quite firm within. Halve the tomatoes, pull away the skins, and squeeze gently to extract the seeds. Cut into strips and add to the peppers.
Roast the unpeeled onions until their skins are thoroughly blackened. Strip away the outside skins and slice the onions in strips. Add to the peppers.
If you don't have the option of roasting the tomatoes and onions on a charcoal grill, turn on the oven broiler. Arrange the tomatoes and onions on a roasting sheet and brush lightly with olive oil. Roast under the broiler, turning several times, keeping an eye on the vegetables and removing them as their skins blister and blacken—the tomatoes will be done before the onions. When they're done, prepare the tomatoes and onions as described above.
Add the parsley to the vegetables in the bowl and toss to mix well.
In a separate bowl, combine the oil and lemon juice with salt and pepper to taste. Beat with a fork, then pour over the vegetables while they're still warm. Toss gently, then taste and adjust seasoning.
Yield: 6 to 8 portions
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