Tunisian Bread Salad

  1. Preheat oven to 400u0b0 F.
  2. In a bowl, toss together eggplant, bell peppers, tomatoes, shallots and garlic with olive oil, salt and pepper to coat. On a baking sheet, arrange vegetables in a single layer. Roast for 25 minutes until lightly browned.
  3. For the dressing, whisk together the rice vinegar, harissa and honey in a bowl. Drizzle in extra virgin olive oil, whisking to incorporate.
  4. Using a slotted spoon, transfer roasted vegetables to a large bowl. Add olives, herbs, and bread and toss with dressing. Garnish with cheese, capers, and hard-boiled eggs.
  5. *If you have fresh bread, just put the cubes of bread on a baking sheet, drizzle with olive oil, and bake at 350u0b0 F until lightly browned. You just want it to be crisp enough to stand up to the salad dressing and not turn to mush.

salad, eggplant, red bell pepper, yellow bell pepper, sweet, shallots, garlic, olive oil, salt, ubc, generous handful, generous handful, bread, fresh cheese, tsps capers, eggs, dressing, ubc, harissa, honey, ubc

Taken from food52.com/recipes/6798-tunisian-bread-salad (may not work)

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