Tunisian Grilled Vegetable Salad

Ingredients

• 2 red bell peppers 2 red bell peppers
• 2 yellow bell peppers 2 yellow bell peppers
• 1 large eggplant 1 large eggplant
• 2 tomatoes 2 tomatoes
• 1 red onion 1 red onion
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Place the whole bell peppers, eggplant, tomatoes, and red onion on the grill grates.
3. 3.
   Grill the vegetables, turning occasionally, until they are charred and tender. This will take about 10-15 minutes for the bell peppers and eggplant, and 5-7 minutes for the tomatoes and red onion.
4. 4.
   Remove the vegetables from the grill and let them cool slightly.
5. 5.
   Peel the skin off the bell peppers and remove the seeds. Dice the bell peppers and transfer them to a large bowl.
6. 6.
   Peel the skin off the eggplant and dice it. Add it to the bowl with the bell peppers.
7. 7.
   Dice the grilled tomatoes and red onion and add them to the bowl.
8. 8.
   In a small bowl, whisk together the minced garlic, olive oil, cumin, coriander, paprika, salt, and pepper.
9. 9.
   Pour the dressing over the grilled vegetables and toss gently to combine.
10. 10.
    Let the salad marinate for at least 30 minutes to allow the flavors to meld together.
11. 11.
    Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Bell peppers — To easily remove the skin after grilling, place the charred bell peppers in a bowl and cover it with plastic wrap. Let them steam for 10 minutes, then the skin will peel off easily.
• Eggplant — Brush the eggplant slices with olive oil before grilling to prevent them from sticking to the grill grates.
• Tomatoes — If you prefer a less watery salad, remove the seeds from the tomatoes before grilling.

Tips & Tricks

• For an extra smoky flavor, you can grill the vegetables over charcoal instead of a gas grill.
• Serve the salad at room temperature or slightly chilled for the best flavor.
• Customize the spice level by adjusting the amount of paprika and cumin according to your preference.
• Add a squeeze of lemon juice to the dressing for a tangier taste.
• This salad can be enjoyed as a side dish or as a filling for sandwiches or wraps.

Serving advice

Serve the Tunisian Grilled Vegetable Salad as a refreshing appetizer or as a side dish alongside grilled meats or fish. It pairs well with crusty bread or pita for scooping up the flavorful vegetables and dressing.

Presentation advice

Arrange the colorful grilled vegetables on a platter, garnish with fresh parsley, and drizzle a little extra olive oil on top for an appetizing presentation. Serve the salad in a vibrant Tunisian-inspired bowl or plate to enhance the visual appeal.