Tunisian Style Grilled Vegetables Mechouia Food

TUNISIAN-STYLE GRILLED VEGETABLES (MECHOUIA)

Steps:

• VINAIGRETTE: Grind coriander, caraway, and cumin seeds until finely ground. Whisk ground spices, oil, paprika, and cayenne together in bowl. Reserve 3 T. of oil mixture. Heat remaining oil mixture and garlic in skillet over low yeat, stirring occasionally, until fragrant and small bubbles appear, 8-10 min. Transfer to large bowl and let cool, about 10 min. Whisk parsley, cilantro, mint and lemon zest and juice into oil mixture. season with salt to taste. VEGETABLES: Grill vegetables or roast in oven. Be sure to remove excess moisture. Vegetables should be chopped in 1/2 inch pieces, transferred to bowl with vinaigrette; toss to coat. Season with salt and pepper. Can serve warm or at room temperature.

MECHOUIA (TUNISIAN SALAD)

Steps:

• Place peppers, chili and tomatoes cut side down on baking sheet with garlic cloves.
• Broil until skins of peppers and tomatoes are charred and garlic cloves are softened.
• Remove vegetables as they are ready.
• Cool slightly, then skin and seed all vegetables.
• Dice peppers and place in bowl.
• Puree tomatoes, chili, garlic, coriander, caraway seeds and cinnamon in food processor.
• Stir in lemon juice and olive oil.
• Season well with salt and pepper.
• Toss grilled peppers with tomato dressing.
• Garnish with capers.

SALAD MECHOUIA (TUNISIAN SALAD)

Steps:

• Prepare a grill to medium-high heat.
• Thread garlic cloves onto a metal skewer. Put garlic skewer, tomatoes, onions, peppers, chile, and eggplant on grill rack. Grill, turning occasionally, until tender and lightly charred all over, 6-7 minutes for garlic and tomatoes; 10 minutes for eggplant; 15 minutes for peppers and chile; 20 minutes for onions.
• Place peppers and chile in a large bowl; cover with plastic wrap and let stand 15 minutes.
• Coarsely chop tomatoes and eggplant. Peel and coarsely chop onions. Peel garlic cloves. Peel, seed, and coarsely chop peppers and chile.
• Place all vegetables in a food processor, along with oil, pulsing until pureed to desired consistency. Transfer to a large bowl. Season to taste with lemon juice, salt, and pepper.