


The final North African recipe from Vegetarian Journal:

Mechouia (Mixed Roasted Vegetables with Capers and Twabil Spice
Mixture) Serves 4-6

(author's note)
This is a nice change from hummus and babganou as an appetizer or side

3/4-1 pound mild chili peppers (Anaheims or poblanos are very good for
this recipe)
2 pounds mixed green, red or yellow bell peppers
1/2 bulb garlic
3-5 plum tomatoes
2-3 teaspoons Twabil spice mixture (below)
Juice of a fresh lemon
2 teaspoons drained capers

Grill or roast the chili and bell peppers until the skins break and can
be removed easily.  (I put them in a 500 degree oven, turning until
blackened, then placed in a paper bag for 15 minutes until skins just
fall off.  Be careful, as chilis will blacken faster than other peppers
and can become too dry and brittle.)

Remove seeds and stems.  Chop the peppers well and finely.

Broil the garlic and tomatoes.  When garlic is cool, slip it out of the
skins.  Peel, seed and drain the tomatoes if watery.  Mash or puree the
garlic and tomatoes.  Combine tomatoe puree, chopped peppers, twabil
and lemon juice.  Spread onto a plat and drip capers on top.  Serve
with pita.


This spice mixture is used in couscous stews, salad dressings, and
kips.  This makes 3-4 Tablespoons.  Try it in the other recipes if you
like it in this one.