Tunisian-Style Grilled Vegetables (Mechouia)
Serves 4 to 6
- 2 tsp coriander seeds
- 1 1/2 tsp caraway seeds
- 1 tsp cumin seeds
- 5 Tbs olive oil
- 1/2 tsp sweet paprika
- 1/8 tsp cayenne pepper
- 3 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 Tbs chopped fresh mint
- 1 tsp grated lemon zest
- 2 Tbs lemon juice
- salt
- 1 red bell pepper
- 1 green bell pepper
- 1 small eggplant, halved lengthwise
- 1 zucchini (8 to 10 oz), halved lengthwise
- 4 plum tomatoes, coared and halved lengthwise
- salt
- pepper
- 2 medium shallots, unpeeled
- Grind coriander seeds, caraway seeds, and cumin seeds in spice grinder until finely ground.
- Whisk ground spices, oil, paprika, and cayenne together in a bowl.
- Reserve 3 tablespoons of the oil mixture.
- Heat remaining oil mixture and garlic in a small skillet over low heat, stirring occasionally, until fragrant and small bubbles appear, 8 to 10 minutes.
- Transfer to a large bowl and let cool, about 10 minutes.
- Whisk parsley, cilantro, mint, and lemon zest and juice into the oil mixture.
- Season with salt to taste.
- Slice 1/4 inch off tops and bottoms of the bell peppers and remove the cores.
- Make a slit down one side of each bell pepper and then press flat into a long strip, removing ribs and remaining seeds with a knife as needed.
- Using a sharp knife, cut slits in the flesh of the eggplant and zucchini, spaced 1/2 inch apart, in a crosshatch pattern, being careful to cut into but not through the skin.
- Brush cut sized of bill peppers, eggplant, zucchini, and tomatoes with reserved oil mixture and season with salt to taste.
- Grill vegetables, starting with cut sides down, over a medium-hot fire, until tender and well browned and the skins of bell peppers, eggplant, tomatoes, and shallots are charred, 8 to 16 minutes, turning and moving the vegetables as necessary.
- Transfer vegetables to a baking sheet as they are done.
- Place bell peppers in a bowl, cover with plastic wrap, and let steam to loosen skins.
- When cool enough to handle, peel bell peppers, eggplant, tomatoes, and shallots.
- Chop all vegetables into 1/2-inch pieces, transfer to the bowl with the vinaigrette and toss to coat.
- Season with salt and pepper to taste, and server warm or at room temperature.
For the Vinaigrette
For the Vegetables
The Complete America's Test Kitchen TV Show Cookbook 2001-2017. Page 566. U.S.A.: Penguin Random House, 2016.