Grilled Vegetable Salad in the Vicinity of Tunisia
- Reviews 1
Ready In: 30 mins
Serves: 4
Ingredients
- 3 large ripe tomatoes (any variety, very fresh!)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 6 large garlic cloves, unpeeled (I used 3)
- 1 large lemon, juice of
- salt, to taste
- fresh ground black pepper, to taste
- extra virgin olive oil (read intro)
Directions
- Broil (or grill) the tomatoes, bell pepper, and unpeeled garlic until uniformly charred.
- Immediately place vegetables in a clean paper bag and seal. Allow to "sweat" for about 15-20 minutes-which helps loosen the skin.
- Once vegetables have been allowed to sweat, remove membrane, seeds and skin from bell peppers, and the skin from the tomatoes and garlic.
- In a non-reactive salad bowl, dice the tomatoes and keep the juice. Dice the bell pepper and finely mince the garlic; add to salad bowl.
- Add the fresh lemon juice, tossing with the vegetables. Season with salt and pepper to taste.
- If you wish, add a drizzle of olive oil on top of the salad.
- Serve warm or at room temperature.
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