Grilled Vegetables with Lemon and Herbs Recipe

Cut the eggplant into ⅓-inch thick slices.

Sprinkle the eggplant with 1 teaspoon of salt, and let drain in a colander 30 minutes.Pat dry with paper towels.

Preheat grill to medium heat; and if using a grill pan on stovetop, heat to medium-high).

Cut the zucchini and/or yellow squash lengthwise into ¼-inch slices. Cut the peppers in half and remove the seeds and stems.

Grill the peppers, skin side down. When the skins have blackened and blistered, put the peppers in a paper or plastic bag and close it.

Allow peppers to cool, then slip off their skins using the fingers.

Brush the zucchini and eggplant with ⅓ cup of olive oil. Grill in batches, about 5 minutes on each side.

Arrange the cooked vegetables on a platter with peppers.

Chop the garlic and, using a mortar and pestle or the tines of a fork on a plate, mash it with ½ teaspoon of salt. Place the mixture in a small bowl. Add the lemon juice, then mix in the remaining ⅓ cup of olive oil.

Drizzle the vegetables with the dressing. Sprinkle with the herbs, and salt and pepper to taste.

Cover with a sheet of foil, and set aside until ready to serve.

Serve and enjoy!