This traditional Tunisian recipe combines grilled vegetables and hot chillies to make a delicious salad.

This recipe is absolutely ideal for a barbecue, espcially one with a hotplate

Mechouia (V)
Tunisian vegetable seller
Servings:4 as a filling side dish
Calories per serving:72
Ready in:30 minutes
Prep. time:15 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:24th October 2012

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Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Place the whole tomatoes, sweet peppers, chili peppers, onion and garlic on the barbecue hotplate, over the coals or even under an oven grill.
  2. Turn them often so they are really well charred.
  3. Remove the vegetables as they are done, the garlic, for instance will be ready before the onion.
  4. Use the technique shown here, (or your own!), to skin the tomatoes, sweet and hot and peppers. Remove the seeds and stems from the peppers
  5. Remove the really burnt onion skin.
  6. Cut all of the vegetables into nibble sized pieces an place in a large serving bowl.
  7. Squish the garlic from the cloves with a cloth or a palette knife into a small bowl and mix with the garlic pulp.
  8. Add the lemon juice and zest together with the salt, spices and olive oil. Whisk the dressing and mix in with the grilled, chopped vegetables.
  9. Garnish with chopped capers and olives


Use cumin seeds instead of caraway if caraway is not to your taste.

Add sliced hard-boiled eggs to turn this into a main course.

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