Grilled Summer Vegetables With Harissa Dressing
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Whisk 1/2 cup oil, lemon juice, and harissa in medium bowl
2
Season dressing with salt
3
Prepare barbecue (high heat)
4
Grill bell pepper quarters, skin side down, until skin is blackened all over (do not turn)
5
Reduce heat to medium (if using gas grill) or let coals cool slightly (if using charcoal grill)
6
Pour remaining 3 tablespoons oil onto rimmed baking sheet
7
Place eggplant rounds and zucchini on prepared sheet; turn to coat
8
Sprinkle vegetables with salt and pepper
9
Grill until charred in spots and cooked through, turning occasionally, about 10 minutes
10
Return vegetables to same sheet
11
Peel peppers
12
DO AHEAD: Dressing and vegetables can be made 2 hours ahead
13
Let stand at room temperature
14
Line platter with lettuce
15
Cut eggplant rounds crosswise in half; arrange in concentric circles atop outside edge of lettuce, leaving center empty
16
Cut bell pepper and zucchini into 1-inch pieces; mound in center
17
Drizzle some of dressing over
18
Sprinkle with cilantro
19
Serve with lemon wedges; pass additional dressing
20
Whisk 1/2 cup oil, lemon juice, and harissa in medium bowl
21
Season dressing with salt
22
Prepare barbecue (high heat)
23
Grill bell pepper quarters, skin side down, until skin is blackened all over (do not turn)
24
Reduce heat to medium (if using gas grill) or let coals cool slightly (if using charcoal grill)
25
Pour remaining 3 tablespoons oil onto rimmed baking sheet
26
Place eggplant rounds and zucchini on prepared sheet; turn to coat
27
Sprinkle vegetables with salt and pepper
28
Grill until charred in spots and cooked through, turning occasionally, about 10 minutes
29
Return vegetables to same sheet
30
Peel peppers
31
DO AHEAD: Dressing and vegetables can be made 2 hours ahead
32
Let stand at room temperature
33
Line platter with lettuce
34
Cut eggplant rounds crosswise in half; arrange in concentric circles atop outside edge of lettuce, leaving center empty
35
Cut bell pepper and zucchini into 1-inch pieces; mound in center
36
Drizzle some of dressing over
37
Sprinkle with cilantro
38
Serve with lemon wedges; pass additional dressing