Middle Eastern Recipes > Salads & Sandwiches > Mechoiua >
Mechoiua
Tunisian roasted vegetable salad
2 red bell peppers
2 onions
4 tomatoes
1 small hot pepper
3 TBS lemon juice
3 TBS olive oil
1 tsp. dried oregano
Salt & black pepper to taste
1 can (7 oz.) tuna, drained
2 oz. crumbled feta cheese
2 hard-cooked eggs, peeled & chopped
Preheat oven to 400-degrees F. Layer bell peppers, onions, tomatoes and hot pepper on a baking sheet; bake for eight to ten minutes, turning once, or until vegetables are soft. Remove from oven and allow to cool. Remove seeds from the peppers. Dice cooked vegetables; place on a serving platter. In a bowl, combine lemon juice, olive oil, oregano and salt and pepper to taste; pour over vegetables. Top with tuna, feta cheese and chopped eggs. Serve.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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