GRILLED VEGETABLES WITH LEMON-CAPER DRESSING
Provided by Moira Hodgson
Categories side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Slice the eggplant and zucchini lengthwise. Sprinkle the slices with salt and put them in a colander for 30 minutes to drain the bitter juices. Pat them dry with a dish towel.
- Preheat grill. Grill the red peppers until the skins blacken. Put them in a paper or plastic bag and close it. When the peppers are cool, slip off their skins. Cut the peppers in strips and set them aside.
- Lightly brush the remaining vegetables with some of the olive oil and grill the slices on both sides. Put them on a serving platter when they are done.
- While the vegetables are grilling, make the dressing. Combine the remaining oil with the garlic and lemon juice. Mix thoroughly. Arrange the vegetables on a platter and pour the dressing over them while they are still warm. Garnish with the red pepper strips and sprinkle with oregano, capers, sea salt and pepper. Serve at room temperature (do not refrigerate).
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 16 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1316 milligrams, Sugar 19 grams
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Nisha Thapa
[email protected]I would definitely recommend this grilled vegetable dish to anyone looking for a healthy and delicious meal.
Zakariya Haruna
[email protected]This is a great recipe for beginners. It's easy to follow and the results are amazing.
Jayne Pick
[email protected]I made this dish for a vegan friend, and she loved it! It's a great vegan option that's still packed with flavor.
Tracey Thacker
[email protected]This grilled vegetable dish is a great way to get kids to eat their vegetables. My kids loved it!
Francis Batuwa
[email protected]I love how customizable this recipe is. I added some roasted red peppers and feta cheese, and it was delicious!
Rodgers Lumasia
[email protected]This dish is perfect for summer barbecues. It's light, refreshing, and flavorful.
Taylor Richey
[email protected]I'm not a huge fan of grilled vegetables, but this recipe changed my mind. The lemon-caper dressing is amazing!
Owusu Mensah John
[email protected]This recipe is a lifesaver for busy weeknights. It's quick, easy, and healthy. Plus, it's delicious!
Saaro Saaro
[email protected]I love the versatility of this recipe. You can use any type of grilled vegetables you like, and the dressing is easily customizable.
Park Sana
[email protected]I've made this grilled vegetable dish several times now, and it's always a hit. It's a great way to showcase fresh summer vegetables.
Saman Imani
[email protected]This dish is a great way to get your daily dose of vegetables. It's packed with vitamins and minerals, and it tastes amazing too!
Aysha Islam
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight meal or a casual get-together.
akaboysonfire fire
[email protected]I made this dish for a potluck, and it was a huge success! People couldn't stop raving about the grilled vegetables and the dressing.
Robotics
[email protected]I followed the recipe exactly, and the results were perfect. The grilled vegetables were tender and flavorful, and the dressing was tangy and delicious.
Md Shahinur
[email protected]This dish was a hit at my last barbecue! Everyone loved the grilled vegetables, and the dressing was a crowd-pleaser. I highly recommend it for your next get-together.
John Torres
[email protected]I'm not usually a fan of grilled vegetables, but this recipe changed my mind. The combination of flavors and textures was simply irresistible. I'll definitely be making this again!
Abdullah Nasar
[email protected]The lemon-caper dressing was a game-changer! It added a burst of freshness and brightness to the grilled vegetables, elevating them from ordinary to extraordinary.
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[email protected]This grilled veggie dish with lemon-caper dressing was an absolute delight! The flavors were perfectly balanced, with the tangy dressing cutting through the sweetness of the grilled vegetables. I especially loved the charred broccoli and zucchini.