|Photo: Tunisian Grilled Vegetable Salad Recipe|
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Tunisian Grilled Vegetable Salad Recipe. Enjoy the good taste of Arabic Food and learn how to make Tunisian Grilled Vegetable Salad.
This recipe is a wonderful Tunisian dish which is served alongside of hard-boiled eggs, anchovies, olive oil packed tuna and green olives. It is great as a meal served with warm pita bread.
3 medium bell peppers
3-4 fresh chilies to taste (I like anaheims and poblanos)
1 medium eggplant
a little olive oil for baking
3 medium tomatoes
2 medium onions, unpeeled
4 cloves of garlic
Â½ TBS ground caraway seeds
Â½ TBS ground coriander seeds
Â½ cup extra virgin olive oil
juice of 2 lemons
freshly ground black pepper to taste
2 TBS fresh basil, chopped
OPTIONAL garnishes: hard-boiled eggs, coarsely chopped olives, chunks of well-drained tuna or anchovies.
Preheat grill or broiler. Rub peppers, chilies and eggplant with olive oil. Place on grill or under broiler until skins are charred. Keep turning vegetables until all the skin is black on each side. Place vegetables in a paper bag and set aside for about 5 minutes so they can steam in the bag. Remove vegetables and peel the skin away. Cut the peppers and eggplant into a small dice and place in a large bowl with all their juices.
Remove peels from tomatoes and slice them in half, letting the juice run out. Dice them and toss them in the bowl with the peppers and eggplant. Remove the onions from the oven, discard the skins dice them and add to the bowl of diced veggies.
Just before serving, mix olive oil with lemon juice and stir into the veggies, adding chopped basil and fresh black pepper if you desire. Garnish with optional ingredients if you choose.
Here is another great marinade for grilled veggies:
equal parts of extra virgin olive oil and vinegar of your choice
1 clove crushed garlic
1 small container of olive oil packed anchovy fillets â€“ if you do not like anchovies, you can add about 1 TBS extra virgin olive oil to a TBS of capers.
1 TBS fresh thyme, or herb of your choice
Mix all together and pour over vegetables. Allow to marinate for at least 1/2 hour before serving!
Source: The Leftover Queen
More Arabic Food Recipes:
Grilled cumin and chilli lamb skewers with smoky eggplant purée
Middle Eastern Lamb Skewers
Moroccan beef skewers with lemon
Baharat beef kebabs with chickpea tabouli
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