Grilled Vegetables with Lemon and HerbsEggplant, zucchini, and peppers are just the ticket for a summertime meal. After just five minutes on the grill, top the warm veggies with a lemon-garlic dressing and chopped fresh herbs for an easy side dish.

Serves: 4.

Yields: 4 servings.

Ingredients:

  • 1 large eggplant (or 2 baby)
  • Sea salt
  • 4 zucchini or yellow squash (or any combination of the two)
  • 1 red bell pepper
  • 2/3 cup(s) olive oil, divided
  • 1 clove(s) garlic, peeled
  • 3 tablespoon(s) fresh lemon juice
  • 1/2 cup(s) chopped fresh herbs (such as basil, marjoram, thyme, chives, flatleaf parsley, or any combination of the five)
  • Freshly ground pepper, to taste

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Chop garlic and, using a mortar and pestle or the tines of a fork on a plate, mash it with 1/2 teaspoon salt. Place mixture in a small bowl. Add lemon juice, then mix in remaining 1/3 cup olive oil.
  6. 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.

Source: http://www.delish.com

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