Mechouia Salad

Roast the Vegetables

Preheat your oven to 400°F (200°C) or preheat your grill.

Place the tomatoes, green bell peppers, red bell peppers, onion, garlic cloves, and hot chili peppers (if using) on a baking sheet or grill.

Roast or grill the vegetables until they are charred and tender, turning occasionally to ensure even cooking. This should take about 20-30 minutes.

Cool and Peel

Once the vegetables are roasted, remove them from the oven or grill and let them cool.

Peel the skins off the tomatoes, bell peppers, onion, and garlic. Remove the seeds from the bell peppers and chili peppers.

Chop the Vegetables

Finely chop the peeled tomatoes, bell peppers, onion, and garlic. If using chili peppers, finely chop them as well.

Mix the Salad

In a large bowl, combine the chopped vegetables.

Drizzle the extra-virgin olive oil and lemon juice over the vegetables.

Season with salt, black pepper, ground cumin, and ground coriander. Mix well to combine.

Serve

Transfer the mechouia salad to a serving dish.

Garnish with sliced hard-boiled eggs, flaked tuna, capers, olives, and chopped fresh parsley.