The Grilled Tunisian salad that is perfect for summer

Por Middle Eats · 25 min

Ingredientes

Modo de preparo

1. Wash the peppers, tomatoes, onion and garlic thoroughly and pat them dry with paper towel.
2. Lay the vegetables, including the onion and garlic, on a wire rack set in an oven tray. Preheat the oven to its highest setting with the grill (broiler) on high, then place the tray on the top shelf.
3. Grill for about 10 minutes until heavily charred, then flip the vegetables and grill for another 10 minutes or until charred all over.
4. While still steaming hot, move the vegetables to a large bowl and cover tightly. Leave for 10–15 minutes to loosen the skins.
5. Peel off the charred skin. Open the tomatoes and peppers and remove the seeds, and remove the core from the tomatoes.
6. Drain the vegetables in a colander for 10–15 minutes.
7. Mince the vegetables finely, starting with the onion, and mix them together until well combined.
8. Season with the salt and black pepper and stir well. For best flavour, let it rest at least an hour, though it can be served straight away.
9. Transfer to a serving dish and top with olive oil, boiled eggs and olives.

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