Grilled Vegetable Salad in the Vicinity of Tunisia
Bring the vibrant flavors of North Africa to your table with this Grilled Vegetable Salad in the Vicinity of Tunisia. This colorful, smoky salad features perfectly charred eggplant, zucchini, red bell peppers, and red onions, kissed by the heat of the grill and paired with sweet cherry tomatoes. A bold yet balanced harissa and lemon dressing infuses the dish with a signature Tunisian flair, while fresh herbs like parsley and mint add a refreshing burst of flavor. Crunchy toasted almonds crown this hearty salad, creating the perfect textural contrast. Whether served as a light main dish or a flavorful side, this recipe is a celebration of healthy Mediterranean-inspired cuisine, ideal for summer gatherings or weeknight meals.
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Recipe Information
Ingredients
- 1 large eggplant
- 2 medium zucchini
- 2 red bell pepper
- 200 grams cherry tomatoes
- 1 large red onion
- 4 tablespoons olive oil
- 2 tablespoons harissa paste
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams toasted almonds
Instructions
Preheat your grill or a grill pan to medium-high heat.
Slice the eggplant, zucchini, and red bell peppers into even slices or large strips. Halve the cherry tomatoes and cut the red onion into thick rounds.
In a large mixing bowl, toss the prepared vegetables with 3 tablespoons of olive oil, the salt, and black pepper to coat evenly.
Grill the vegetables in batches, ensuring they get nice char marks but aren't overcooked. The eggplant and red bell peppers should be soft and smoky, while the zucchini and onions should remain slightly firm. Remove from the grill and set aside.
Prepare the dressing by whisking together the remaining 1 tablespoon of olive oil, harissa paste, and lemon juice in a small bowl.
Chop the grilled vegetables into bite-sized pieces and place them in a serving bowl. Add the halved cherry tomatoes to the mix.
Drizzle the harissa dressing over the vegetables and toss gently to combine.
Finely chop the fresh parsley and mint, then sprinkle them over the salad.
Top with toasted almonds for added crunch and serve the salad warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7258 mg | 316% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 74.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4259 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
