Mechwya (Moroccan Grilled Pepper Salad)

1 whole garlic bulb
4 large bell peppers (mixed colors)
4 large tomatoes
1 large onion, sliced
salt to taste
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon tabil

Roast garlic in oven until soft, about 25 minutes at 350. Squeeze out pulp and set aside.
Heat broiler. Place peppers and tomatoes on baking sheet and broil, turning until blackened on all sides. Let cool.
Peel and seed both peppers and tomatoes. Dice tomatoes. Mince peppers almost ot the consistency of a puree. Place in colander to drain.
Broil onion slices until soft and golden, about 4 minutes per side. Finely chop and set aside.
Toss peppers, tomatoes, onion, garlic, salt, lemon juice, olive oil and tabil in serving bowl.

Traditionally served with hard boiled eggs, capers, and Kalamata or nicoise olives.