Place peppers cut-side down and tomatoes cut-side up (if halved) or whole on the sheet. Drizzle 2 tablespoons olive oil evenly over the peppers and tomatoes, then sprinkle 1 teaspoon sea salt and 1 teaspoon black pepper over them.

Roast under the broiler or in the hot oven: peppers 12–18 minutes until charred and blistered, turning once if needed so skin chars evenly; tomatoes 12–15 minutes until soft and slightly blistered. Timing may vary — remove when vegetables are softened and have some blistering and char marks.

Transfer hot peppers to a bowl and cover tightly with plastic wrap or place in a sealed container to steam for 10–12 minutes (this loosens the skins). Let tomatoes cool on the pan for 5–10 minutes until cool enough to handle.

Peel charred skin from the peppers (use a knife to help remove stubborn bits), then slice flesh into 1/2-inch wide strips. If tomatoes were roasted whole, remove stems and halve or quarter them; if halved earlier, roughly chop into similar-sized pieces. Place roasted vegetables in a shallow serving bowl or platter and reserve any juices from the tray — those can be used in the dressing or drizzled back on.

Chermoula dressing

In a food processor or blender, combine 1 cup chopped parsley, 1/2 cup chopped cilantro, 1/4 cup mint (if using), 3 garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 3 tablespoons lemon juice, 1 tablespoon red wine vinegar, 0.75 teaspoon sea salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Pulse until herbs and garlic are finely chopped.

With the processor running, slowly stream in 1/2 cup (120 ml) extra-virgin olive oil until the mixture emulsifies into a thick, loose paste. Taste and adjust: add additional lemon juice or salt to brighten if needed. If mixture is too thick, add 1–2 tablespoons water or reserved tomato/pepper juices to loosen to a dressing consistency.

Transfer the chermoula to a small bowl. If you prefer a chunkier finish, pulse less; for a smoother dressing, blend longer.

Assembling and finishing

Pour about two-thirds of the chermoula over the warm roasted peppers and tomatoes and gently toss or fold with a spatula so the vegetables are evenly coated. Warm vegetables will absorb the flavors better; if vegetables have cooled completely, let them sit with the dressing for 10–15 minutes to meld.

Taste and adjust seasoning: add additional sea salt or pepper if needed. Drizzle remaining tablespoon of olive oil and sprinkle 1 teaspoon lemon zest over the salad.

Scatter optional toasted nuts and crumbled feta over the top if using, and garnish with a few extra whole herb leaves (parsley or mint).

Serve at room temperature or slightly warm. This salad can be served as a side, with grilled fish or chicken, or as part of a mezze spread. Leftovers keep refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.