Peppers, Sweet

Tunisian Roasted Vegetables with Tuna

4 bell peppers, any color
1 medium onion, unpeeled
4 medium tomatoes
1 small green chile (jalapeño or serrano), seeded and minced
3 tablespoons olive oil
1½ tablespoons fresh lemon juice
Salt and pepper to taste
2 3½-ounce cans light tuna packed in oil, drained
2 hard-cooked eggs, cut into wedges

Preheat the oven to 475°. Put the peppers and onion on a baking sheet on the top shelf of the oven for 30 minutes. Add the tomatoes for the last 5 minutes. The vegetables should be soft and very well browned. Peel and seed the peppers, then diced them. Peel and dice the onion. Peel the tomatoes, take out as many seeds as you can, and dice the flesh. Save any juices for the salad.
Put the vegetables in a serving bowl and stir in the chili. Whisk the oil and lemon juice together in a small bowl and add salt and pepper to taste. Pour the dressing over the vegetables and toss gently. Crumble the tuna over the top of the salad, arrange the egg slices over the tuna, and serve.

From "The Low-Carb Cookbook" by Fran McCullough.

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