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2 Tablespoons olive oil
juice of 1 lemon
2 cloves garlic, minced
2 Tablespoons minced parsley
1 Tablespoon capers, rinsed and drained
1/4 teaspoon ground cumin
2 medium green bell peppers, seeded and halved
2 medium red bell peppers, seeded and halved
2 large tomatoes, halved
1 medium red onion, peeled and quartered
1 jalapeño (or other chili) seeded and halved, optional
Combine the olive oil, lemon juice, garlic, parsley, capers, and cumin in a bowl and set aside.
Heat up the grill if you have one, or use your broiler. Grill/broil the vegetables and chili for 7-10 minutes, turning occasionally, until the vegetables are tender but not charred. When done, use a butter knife to scrape off any parts that did happen to get charred. Coarsely chop the grilled vegetables. Mince the chili. Toss them all together with the dressing. Let sit for 10 to 15 minutes before serving. This goes great with couscous.
This can get kind of stew-y on account of the tomatoes. Couscous complements this dish very well. The following directions will yield 2 2/3 cups of couscous:
Couscous
Bring 1 1/2 cup of salted broth or salted water to a boil. Add 1 to 2 Tablespoons of olive oil and 1 cup of couscous. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork and serve.
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