Grilled Vegetables with Lemon and Herbs
The Oprah Magazine
Eggplant, zucchini, and peppers are just the ticket for a
Be the first to rate this recipe
1 large eggplant
(or 2 baby)
or yellow squash (or any combination of the two)
2/3 cup(s) olive
1 clove(s) garlic,
3 tablespoon(s) fresh
1/2 cup(s) chopped
fresh herbs (such as basil, marjoram, thyme, chives, flatleaf parsley, or
any combination of the five)
Freshly ground pepper, to taste
Cut eggplant into 1/3-inch-thick slices.
(If using baby eggplant, cut in half lengthwise and score flesh about
1/4-inch deep in a crisscross pattern with a knife.) Sprinkle eggplant
with 1 teaspoon salt, and let drain in a colander 30 minutes. Pat dry with
Meanwhile, preheat grill to medium heat
(if using grill pan on stovetop, heat to medium-high). Cut zucchini and/or
yellow squash lengthwise into 1/4-inch slices. Cut peppers in half and
remove seeds and stems.
Grill peppers, skin side down. When
skins have blackened and blistered, put peppers in a paper or plastic bag
and close it. Allow peppers to cool, then slip off their skins with your
Brush zucchini and eggplant with 1/3 cup
olive oil. Grill in batches, about 5 minutes on each side. (Take care not
to burn eggplant, but make sure it is fully cooked.) Arrange cooked
vegetables on a platter with peppers.
Chop garlic and, using a mortar and
pestle or the tines of a fork on a plate, mash it with 1/2 teaspoon salt.
Place mixture in a small bowl. Add lemon juice, then mix in remaining 1/3
cup olive oil.
Drizzle vegetables with dressing.
Sprinkle with herbs, and salt and pepper to taste. Cover with a sheet of
foil, and set aside until ready to serve. Do not refrigerate.