Tunisian Hot Vegetable Dip

Description
This recipe is easily prepared on the grill and can be served as a relish, dip, or spread. As might be expected, it can also be served with a flat, unleavened bread such as pita. Use a mortar and pestle for a traditional method of grinding the grilled vegetables, or just mash and mix with a fork in a bowl. For a much hotter dip, substitute jalapeño chiles.
 * Yield: About 2 cups
 * Heat Scale: Medium

Ingredients

 * 1 red or yellow bell pepper, cut in half, seeds removed
 * 2 medium tomatoes
 * 1 small onion, cut in half
 * 4 green New Mexico or poblano chiles
 * 3 whole cloves garlic
 * 2 to 3 tablespoons olive oil
 * 2 teaspoons lemon juice, fresh preferred
 * 1 tablespoon caraway seeds or 1 tablespoon cumin seeds
 * 1 tablespoon chopped brine-cured black olives
 * chopped parsley for garnish
 * 1 small loaf French bread

Directions

 * 1) Place the bell pepper, tomatoes, onion, chiles, and garlic on medium-hot grill, and grill until the skins become charred and blistered.
 * 2) The onions will take longer to cook than the rest of the vegetables.
 * 3) Remove the vegetables from the grill, place in a bowl and cover with a damp cloth to loosen the skins.
 * 4) Remove the skins, but don’t worry—a few charred pieces will add an interesting flavor dimension.
 * 5) Mash the vegetables together and place the mixture in a bowl.
 * 6) Mix the remaining ingredients, except for the bread, and pour over the vegetables and gently toss.
 * 7) Transfer to a serving bowl.
 * 8) Serve the dip with the bread and encourage guests to tear the bread into chunks and dip in mixture.