Grilled Tomatoes and Onions With Feta-Harissa Pine Nuts
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons/75 milliliters olive oil
- 1pound/450 grams red onions, each peeled and cut through the core into 8 wedges
- 2red bell peppers (10 ounces/285 grams), seeded, stemmed and cut into 1-inch/3-centimeter pieces
- 2jalapeños, cut into ⅓-inch/1-centimeter-thick rounds, stems discarded
- 1head garlic, halved horizontally, cloves split in half
- 3¼pounds/1½ kilograms plum tomatoes
- ½cup/20 grams roughly chopped fresh cilantro (coriander), plus 1 tablespoon, for garnish
- 1tablespoon coriander seeds
- Kosher salt
- 4ounces/115 grams cherry tomatoes with the vine attached
- 4ounces/115 grams Greek feta, roughly crumbled into large chunks
- ¼cup/25 grams pine nuts
- ½tablespoon harissa paste
Nutritional analysis per serving (4 servings)
429 calories; 29 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 37 grams carbohydrates; 9 grams dietary fiber; 20 grams sugars; 11 grams protein; 1536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 475 degrees Fahrenheit/245 degrees Celsius. Bring a large pot of water to a simmer over medium-high heat.
- Step 2
Add 2 tablespoons oil, the onions, bell peppers, jalapeños and garlic to a large 10-by-13-inch/26-by-34-centimeter roasting pan (tin) and give everything a good stir. Bake for 25 minutes, stirring two to three times, until softened and well charred. Remove the garlic halves and use a small knife to remove the cloves, adding them back into the roasting pan (tin) and discarding the papery skins.
- Step 3
Meanwhile, use a small knife to remove the core from the plum tomatoes and then carve a small X mark across the bottom of each tomato. Add half the plum tomatoes to the simmering water and blanch just until the skins begin to pull away from the flesh, about 30 seconds. Using a slotted spoon, transfer the plum tomatoes to a large colander to drain, then repeat with the remaining plum tomatoes. Once cool enough to handle, peel the plum tomatoes, discarding the skins, then roughly chop the flesh, seeds and all.
- Step 4
Add the plum tomatoes, ½ cup/20 grams cilantro (coriander), coriander seeds and 1¾ teaspoons salt to the roasting pan (tin) and use the back of a large spoon to mash everything together, breaking up the garlic and jalapeños a little. Return to the oven for another 35 minutes, stirring twice throughout, or until the tomatoes have broken down and the mixture has thickened. Remove from the oven and set the oven to the broil (grill) setting.
- Step 5
Top the charred vegetables with the cherry tomatoes and feta and drizzle with 1 tablespoon oil. Return to the oven on the middle rack and broil (grill) until the feta and cherry tomatoes have taken on some color, 10 to 15 minutes.
- Step 6
Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium-high. Once hot, add the pine nuts and cook until golden, shaking the skillet frequently, 1 to 2 minutes. Carefully stir in the harissa, then transfer to a small bowl.
- Step 7
When ready to serve, spoon the harissa pine nuts all over the vegetables and sprinkle with the remaining cilantro (coriander).
Private Notes
Comments
Love YO's food and recipes but for the sake of simplicity, how about skipping the roasting and tomato peeling steps (we actually think the "dreaded" tomato skin adds texture to a dish) and combining all into the oven, then move onto step 5 and 6. After all, it is summer and living is supposed to be easy!
A great combination of flavors, but more complicated than it needs to be. Roast vegetables until charred on a sheet pan, roast halved plum tomatoes on another. When cool enough to handle, slip skins off the tomatoes with your hands and coarsely chop, then combine with the roasted vegetable mixture in a shallow oven-to-table casserole. This can be done well in advance. Finish with feta and heat through again, but serve at warm room temperature drizzled with pine-nut harissa olive oil.
I thought this was going to truly be a grilled summer to save my home from the heat. This is still a winter recipe when I'm more likely to turn on the oven.
Followed everything as stated. Just toasted and mortar and pestled just a little bunch of coriander seeds, did not peel the tomatoes and air-fryed in aluminum foil and olive oil (or could have pree-baked) the garlic cloves so they were softer and milder before adding them to the mix.
Really really good, but a few suggested modifications: With tomatoes, instead of the whole blanching procedure, just use some canned ones. Having skins present is no issue at all. Toast the coriander seeds along with the pine nuts. If not, the coriander flavor will come in somewhat unpleasant bursts on day one - after a night in the refrigerator, the flavors will meld nicely either way.
This closely resembles Tunisian salata mashwiya (note that it includes harissa paste as well).