Grilled Peppers, Eggplant & Zucchini with Lemon-Harissa Dressing

Grilled Peppers, Eggplant & Zucchini with Lemon-Harissa Dressing

Frances Janisch

Provided by: Gail Simmons

35 mins total 0 mins prep Full Screen

Servings

Ingredients

• 2 large red peppers, seeded and cut into 2-inch wedges
• 1 Italian eggplant, sliced into 1/2-inch planks
• 2 medium zucchini, sliced into 1/2-inch planks
• 1/4 cup extra-virgin olive oil
• 2 sprigs fresh thyme
• 2 cloves garlic, peeled and grated (on a microplane)
• Kosher salt and freshly ground black pepper
• For the Dressing:
• 2/3 cup extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1 tablespoon harissa
• Kosher salt and freshly ground black pepper

Directions

• 1. In a large mixing bowl combine 1/4 cup of olive oil, fresh thyme and grated garlic. Season with salt and pepper and add sliced vegetables. Stir well to coat everything evenly.
• 2. Heat an outdoor grill or griddle pan. When grill is very hot, place vegetables on grill in a single layer. Cook vegetables on each side for about 2 minutes until well marked. Arrange grilled vegetables on a large platter slightly overlapping one another.
• 3. Make dressing: Combine olive oil, lemon juice and harissa in a large mixing bowl. Whisk and season with salt and pepper. Drizzle over warm grilled vegetables.

• Filed under:
• Vegetable,
• Zucchini,
• Eggplant,
• Bell Pepper,
• African,
• Barbecue & Grilling,
• Easy,
• Vegetarian,
• Appetizer,
• Side Dish,
• Salad,
• Sauce & Condiment,
• Lunch,
• Father's Day,
• Spring,
• Summer,
• Fourth Of July,
• Mother's Day,
• Cookout,
• Entertaining,
• Memorial Day

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Comments

[sbogale]

06:18 PM on 01/22/2012

Loved this recipe - thanks for sharing it!

Kathy Stumm-Bogale Calgary Alberta

[eva thorne]

07:06 PM on 11/27/2011

This recipe looks great. My attention was caught by the use of harissa. I recently made a Moroccan dish -- chicken with preserved lemons and olives. It called for harissa. I didn't have any and made it myself: http://inthekitchenwitheva-eva.blogspot.com/2011/11/moroccan-chicken-with-preserved-lemon.html

I used Roland's dried red chilies, which were pretty fiery. I'm sure you could use milder ones.