Tunisian Hot Vegetable Dip

Description
Tunisian Hot Vegetable Dip 

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.

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
Place the bell pepper, tomatoes, Onion, chiles, and garlic on medium-hot grill, and grill until the skins become charred and blistered. The onions will take longer to cook than the rest of the vegetables. Remove the vegetables from the grill, place in a bowl and cover with a damp cloth to loosen the skins. Remove the skins, but don’t worry—a few charred pieces will add an interesting flavor dimension. Mash the vegetables together and place the mixture in a bowl.

Mix the remaining ingredients, except for the bread, and pour over the vegetables and gently toss. Transfer to a serving bowl.

Serve the dip with the bread and encourage guests to tear the bread into chunks and dip in mixture.

Yield: About 2 cups

Heat Scale: Medium