Grilled Summer Vegetables with Harissa Dressing
by RoryHarissa is a spicy paste made from smoked chiles, garlic, caraway, coriander, and cumin and is widely used in Moroccan, Algerian and Tunisian cooking. This recipe's spicy harissa dressing perfectly captures these flavors.
Grilled Summer Vegetables with Harissa Dressing
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Category
Side Dishes
Ingredients
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1/2 C. + 3 Tbsp. Harissa Infused Olive Oil
2 Tbsp. Fresh Lemon Juice
1 Red Bell Pepper (Quartered & Seeded)
1/2 lb. Eggplant (Trimmed, Cut Crosswise into 1/2" thick Rounds)
4 Medium Zucchini (Halved Lengthwise, then Crosswise)
6 Large Green Lettuce Leaves
3 Tbsp. Fresh Cilantro (Chopped)
Lemon Wedges (For Garnish & Seasoning)
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Sea Salt, Fine (to Taste)
Directions
Whisk 1/2 cup Harissa Olive Oil and lemon juice in medium bowl. Season dressing with sea salt (to taste).
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 Harissa Olive 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.
These are great when enjoyed hot or cold!