Mechouia

Mechouia is a vibrant and smoky Moroccan salad made from roasted vegetables, providing a burst of flavor and freshness. This vegan appetizer is perfect for sharing and pairs wonderfully with crusty bread or as a side dish.

Ingredients

• Red bell peppers - 2 large
• Green bell pepper - 1 large
• Eggplant - 1 medium
• Tomatoes - 2 medium
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat your oven to 220°C (428°F).
2. Wash and dry the red and green bell peppers, eggplant, and tomatoes.
3. Cut the eggplant into halves and score the flesh with a knife. Leave the peppers and tomatoes whole.
4. Arrange the vegetables on a baking sheet and drizzle with 1 tablespoon of olive oil, then sprinkle with salt and black pepper.
5. Roast the vegetables in the preheated oven for about 30 minutes, or until they are tender and charred.
6. Remove the vegetables from the oven and let them cool for a few minutes.
7. Peel the skin off the bell peppers and tomatoes, and chop all the roasted vegetables into small pieces.
8. In a mixing bowl, combine the chopped vegetables with minced garlic, cumin, the remaining tablespoon of olive oil, lemon juice, and chopped parsley.
9. Stir well to combine all the ingredients and adjust seasoning if necessary.
10. Serve the Mechouia warm or at room temperature with crusty bread or as a side dish.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 20 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from the vegetables, promoting eye health and immune function.
• High in dietary fiber, aiding in digestion and promoting a feeling of fullness.

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