How To Make Grilled Vegetables with Lemon and Herbs
These deliciously charred grilled vegetables made up of zucchini, eggplant, and bell pepper are served with a drizzle of a tasty lemon-herb dressing.
- 1large eggplant,or 2 baby eggplants
- sea salt and freshly ground pepper
- 4zucchini,or yellow squash, or any combination of the two
- 1red bell pepper
- 1cupolive oil
- 1garlic clove
- 3tbsplemon juice,fresh
- ½cupfresh herbs,such as basil, marjoram, thyme, chives, flatleaf parsley, or any combination of the five, chopped
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!
- If using a baby eggplant, cut in half lengthwise and score the flesh about ¼-inch deep in a crisscross pattern with a knife.
- Do not refrigerate.
- Calories: 572.59kcal
- Fat: 55.16g
- Saturated Fat: 7.72g
- Monounsaturated Fat: 39.48g
- Polyunsaturated Fat: 6.04g
- Carbohydrates: 20.37g
- Fiber: 8.38g
- Sugar: 12.56g
- Protein: 4.80g
- Sodium: 1097.86mg
- Calcium: 68.71mg
- Potassium: 1042.36mg
- Iron: 2.18mg
- Vitamin A: 99.98µg
- Vitamin C: 91.48mg
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