Mechouia grilled vegetable salad

Mechouia grilled vegetable salad

By
From
A Month in Marrakesh
Makes
6
Photographer
David Loftus

Though more common in Tunisia and Algeria, they also grill vegetables on small charcoal braziers in Morocco to obtain the sensual smoky flavours found in this simple salad. Usually, all the grilled vegetables are roughly chopped with plenty of finely chopped garlic and preserved lemon rind, but for a change I keep them whole so they can be used as a side vegetable to cooked meats.

Ingredients

Quantity Ingredient
4 ripe tomatoes
4 long green peppers
3 small red onions
2 tablespoons capers
2 garlic cloves, finely chopped
1/2 teaspoon Ras el hanout
3 tablespoons extra-virgin olive oil
1 lemon, juiced
1/2 * preserved lemons [rid:1530]
coriander leaves, finely chopped
sea salt
freshly ground black pepper

Method

  1. Heat a barbecue grill or cast iron griddle pan to medium. Halve 4 ripe tomatoes and quarter two more. Halve and deseed 4 long green peppers, then halve 3 small red onions with the skin left on. Grill the tomatoes, peppers and onion, turning frequently, until tender and blackened all over. Transfer to a bowl and add 2 tablespoons capers.
  2. Make a dressing by combining 2 finely chopped garlic cloves, 1/2 teaspoon ras el hanout, 3 tablespoons extra-virgin olive oil and the juice of 1 lemon. Mix well, season with sea salt and freshly ground black pepper, then stir in the finely chopped rind of 1/2 preserved lemon. Drizzle the dressing over the grilled vegetables, sprinkle with finely chopped coriander leaves and serve while still warm.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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