GRILLED SUMMER VEGETABLES WITH HARISSA DRESSING

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Grilled Summer Vegetables with Harissa Dressing image

Provided by Rick Rodgers

Categories     Side     Vegetarian     High Fiber     Backyard BBQ     Dinner     Lunch     Eggplant     Bell Pepper     Zucchini     Summer     Grill     Grill/Barbecue     Healthy     Low Cholesterol     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1/2 cup plus 3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons harissa powder
1 red bell pepper, quartered, seeded
1 1 1/2-pound eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
4 medium zucchini, halved lengthwise, then crosswise
6 large green lettuce leaves
3 tablespoons chopped fresh cilantro
Lemon wedges (for garnish)
Ingredient info: Harissa powder is a spice blend sold at Middle Eastern markets, specialty foods stores, and online at wholespice.com. If unavailable, combine 2 teaspoons ground coriander; 1 1/2 teaspoons ancho chile powder; 1 teaspoon each garlic powder, paprika, and cumin; 1/2 teaspoon salt; and 1/4 teaspoon cayenne pepper.

Steps:

  • Whisk 1/2 cup oil, lemon juice, and harissa in medium bowl. Season dressing with salt.
  • Prepare barbecue (high heat). Grill bell pepper quarters, skin side down, until skin is blackened all over (do not turn). Reduce heat to medium (if using gas grill) or let coals cool slightly (if using charcoal grill). Pour remaining 3 tablespoons oil onto rimmed baking sheet. Place eggplant rounds and zucchini on prepared sheet; turn to coat. Sprinkle vegetables with salt and pepper. Grill until charred in spots and cooked through, turning occasionally, about 10 minutes. Return vegetables to same sheet. Peel peppers. DO AHEAD: Dressing and vegetables can be made 2 hours ahead. Let stand at room temperature.
  • Line platter with lettuce. Cut eggplant rounds crosswise in half; arrange in concentric circles atop outside edge of lettuce, leaving center empty. Cut bell pepper and zucchini into 1-inch pieces; mound in center. Drizzle some of dressing over. Sprinkle with cilantro. Serve with lemon wedges; pass additional dressing.

Mahir Jahan
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I didn't have any harissa, so I used a different spicy sauce. It still turned out great.


Yassinos Yassine
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The vegetables were a bit undercooked for my liking, but overall the dish was still good.


Umar Ali
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This dish was a bit too spicy for my taste, but I'm sure it would be perfect for people who like spicy food.


Joshua Phillips
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I'm definitely going to make this dish again.


Happiness Emmanuel Gimba
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I love that this dish is healthy and delicious.


Khangelani Lordwick
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I'm a vegetarian, and this dish is a great meatless meal.


Hadaytullah
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This dish is a great way to get your kids to eat their vegetables.


Sita Shahi
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I'm always looking for new ways to cook vegetables, and this recipe is definitely a keeper.


Maher Nadeem
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This dish is so easy to make. I had it on the table in under 30 minutes.


leyla vellani
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The harissa dressing is the perfect complement to the grilled vegetables. It's spicy, tangy, and flavorful.


Albert Manjese
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I love the combination of vegetables in this dish. The zucchini, eggplant, and peppers are all so delicious.


Noor Radin
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I'm not usually a fan of grilled vegetables, but this recipe changed my mind. The vegetables were so flavorful and juicy.


Chinwe Martha
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This grilled vegetable dish was a hit at our summer barbecue! The vegetables were perfectly cooked and the harissa dressing added a delicious spicy kick.