Recipe contributed by the late Tamar Katzura. This roasted pepper and tomato salad is just one of the vegetable dishes that accompanies a traditional Tunisian mealtime spread of couscous and meat or chicken. It is great for breakfast, lunch or an afternoon snack, too.
- 6 peppers (hot or sweet/bell, or a mix, depending on taste)
- 9 large red tomatoes, diced
- Juice of 1 lemon
- 6 cloves garlic, minced (or less to taste)
- 1 teaspoon salt
- 3 tablespoons olive oil
- Broil peppers on a baking sheet lined with aluminum foil, turning them every few minutes until charred all around. Remove from oven, let cool, then peel and chop roughly. Add all other ingredients, stir together, adjusting seasoning if necessary, and serve cold.