What's special about this mezze dish is the way that the vegetables when grilled, their skins blacken creating a wonderful smokey flavor whilst their flesh caramelizes, exuding soft sweetness. I would combine this vibrant salad with a crunchy fattoush salad for a bit of contrast of textures, coupled with baba ganoush and crispy, grilled flatbreads with za'atar for an exciting starter or side dishes.
2 red onions, skin peeled off and removed
2 red bell peppers
2 yellow or green bell peppers
1 tbsp lemon juice
2 tsp white wine vinegar
2 large cloves of garlic, crushed
2 tbsp of chopped flat-leaf parsley
8-10 mint leaves, torn
a sprinkle of sea salt
2 tbsp of olive oil and a drizzle for roasting
Heat your oven on the grill setting to 200 degrees.
Place your vegetables in a bowl, drizzle with olive oil, sprinkle with salt and pepper and cover.
Place the vegetables on a non-stick baking tray. Grill for approximately 30 mins, wait until the peppers are black in places and the flesh is soft. The second skin on the onions will peel off and the onion will feel soft and the layers peel easily.
Remove from the oven and place aside until cool. Once cool, gently slice the peppers long-ways carefully removing the seeds. Peel away the layers of onion and slice them long-ways also. Place the slices in a bowl and combine with the oil, vinegar, parsley, lemon juice and mint leaves. This can be served at room temperature or a little bit warmer.