Tunisian Roasted Salad
Experience the bold, smoky flavors of North Africa with this Tunisian Roasted Salad, a vibrant medley of fire-charred vegetables like green bell peppers, tomatoes, and onions, blended with aromatic spices such as caraway and coriander. This traditional dish, known as "Mechouia" in Tunisia, captures the essence of Mediterranean cuisine with its rustic preparation and zesty seasoning, accented by a drizzle of extra virgin olive oil and a splash of lemon juice. Customizable with hearty garnishes like boiled eggs, olives, and tuna, this salad is perfect as a standalone appetizer, a flavorful side dish, or part of a mezze platter. Serve it with warm bread to complete this authentic and healthy culinary experience laden with smoky depth and vibrant freshness.
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Recipe Information
Ingredients
- 3 large Green bell peppers
- 3 large Ripe tomatoes
- 1 large Onion
- 4 medium Garlic cloves
- 2 small Green chili peppers (optional for heat)
- 3 tablespoons Extra virgin olive oil
- 0.5 teaspoon Ground caraway seeds
- 0.5 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 large Boiled eggs (optional, for garnish)
- 1 can Tuna in olive oil (optional, for garnish)
- 10 pieces Olives (optional, for garnish)
Instructions
Preheat your oven to 450°F (230°C) or prepare an outdoor grill to medium-high heat.
Place the green bell peppers, tomatoes, onion, garlic cloves, and green chilies (if using) onto a baking sheet or grill.
Char the vegetables for about 15–20 minutes, turning occasionally, until the skins are blackened and blistered. Alternatively, you can char them directly over a gas burner flame.
Carefully remove the blistered garlic cloves after 10 minutes of cooking to prevent burning.
Once the vegetables are fully roasted, place them in a large bowl and cover with plastic wrap or a lid to steam for 10 minutes. This will loosen the skins and make peeling easier.
Peel the charred skins from the vegetables and discard the stems and seeds of the peppers and chilies. Do not rinse under water as this will wash away the smoky flavor.
Finely chop the roasted vegetables and garlic into a coarse mixture or mash them using a mortar and pestle for a more traditional texture.
In a mixing bowl, combine the chopped vegetable mixture with olive oil, ground caraway seeds, ground coriander, salt, black pepper, and lemon juice. Mix well to combine.
Taste and adjust seasoning as needed. Add more salt, spices, or lemon juice to balance the flavors.
Transfer the salad to a serving dish and garnish with optional toppings such as boiled egg slices, canned tuna, and olives.
Serve the Tunisian Roasted Salad with warm bread, as a side dish, or as part of a mezze platter. Enjoy!
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.4 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 745 mg | 16% | |
*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.
