The GRILLED Tunisian salad that is perfect for summer

Instructions

To grill the vegetables*:

1. Wash your vegetables thoroughly, then dry them with a paper towel
2. Place your vegetables (including the onion and garlic) on a wire rack set in an oven tray
3. Preheat your oven to its hottest temperature with the grill (Broiler) set to high, and when heated add your vegetables to the top of the oven
4. Grill them for about 10 minutes until heavily charred, then remove the tray and flip the vegetables over
5. Place them back in for 10 minutes more or until charred all over

To prepare the vegetables:

1. Remove the vegetables from the oven tray and place them into a large bowl while still steaming hot, then cover with plastic wrap or a tight-fitting lid
2. Let this sit for 10 - 15 minutes to soften the skin and make it easier to remove
3. When the time is up, remove the charred skin from all your vegetables. Then open them up and remove any seeds as well as the core of the tomatoes
4. Place the vegetables in a colander and allow them to drain for about 10-15 minutes
5. Once drained, mince your vegetables quite finely, beginning with the onion
6. Incorporate all the vegetables while mincing until they have been well combined
7. Add the salt and pepper, then mix in well. I'd recommend letting this sit for at least an hour for the flavors to meld, but it can be served right away.
8. Add to a serving dish, and top with the olive oil, boiled eggs, and olives