Tunisian grilled vegetable salad mechouia

For the mechouia, place whole peppers, tomatoes and onion on a hot grill or under the oven broiler. Grill over high heat for 15 to 20 minutes, turning the vegetables often, until the skin blackens and the flesh is completely soft.

Put the grilled vegetables in a bowl, cover with foil and let rest for 10 minutes. The skin then peels off easily. Peel the vegetables, remove the seeds and roughly chop or mash with a fork.

Add the chopped garlic to the vegetables along with harissa, lemon juice and olive oil. Mix everything and season with salt and black pepper. Serve at room temperature as a fresh salad or a side with meat and bread.