Grilled Vegetables with Lemon and Herbs
Created by Moira Hodgson
Grilled vegetables tossed with lemon juice and fresh herbs are a warm weather entertaining staple.
Servings: Serves 4
Ingredients
Directions
Cut eggplant into 1/3-inch-thick slices. (If using baby eggplant, cut in half lengthwise and score flesh about 1/4-inch deep in a crisscross pattern with a knife.) Sprinkle eggplant with 1 teaspoon salt and let drain in a colander 30 minutes. Pat dry with paper towels.
Meanwhile, preheat grill to medium heat (if using grill pan on stovetop, heat to medium high). Cut zucchini and/or yellow squash lengthwise into 1/4-inch slices. Cut peppers in half and remove seeds and stems.
Grill peppers skin side down. When skins have blackened and blistered, put peppers in a paper or plastic bag and close it. Allow peppers to cool, then slip off their skins with your fingers.
Brush zucchini and eggplant with 1/3 cup olive oil. Grill in batches, about 5 minutes on each side. (Take care not to burn eggplant, but make sure it is fully cooked.) Arrange cooked vegetables on a platter with peppers.
Chop garlic and, using a mortar and pestle or the tines of a fork on a plate, mash it with remaining 1/2 teaspoon salt. Place mixture in a small bowl. Add lemon juice, then mix in remaining 1/3 cup olive oil.
Drizzle vegetables with dressing. Sprinkle with herbs and salt and pepper to taste. Cover with a sheet of foil and set aside until ready to serve. Do not refrigerate.
Meanwhile, preheat grill to medium heat (if using grill pan on stovetop, heat to medium high). Cut zucchini and/or yellow squash lengthwise into 1/4-inch slices. Cut peppers in half and remove seeds and stems.
Grill peppers skin side down. When skins have blackened and blistered, put peppers in a paper or plastic bag and close it. Allow peppers to cool, then slip off their skins with your fingers.
Brush zucchini and eggplant with 1/3 cup olive oil. Grill in batches, about 5 minutes on each side. (Take care not to burn eggplant, but make sure it is fully cooked.) Arrange cooked vegetables on a platter with peppers.
Chop garlic and, using a mortar and pestle or the tines of a fork on a plate, mash it with remaining 1/2 teaspoon salt. Place mixture in a small bowl. Add lemon juice, then mix in remaining 1/3 cup olive oil.
Drizzle vegetables with dressing. Sprinkle with herbs and salt and pepper to taste. Cover with a sheet of foil and set aside until ready to serve. Do not refrigerate.
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