Grilled Vegetables with Harissa Dressing
(0 people have added this recipe to their favorites.)
- Active: 10min
- Total time: 15min
- Servings: 2-4
Ingredients
- 1 red pepper, cut into 4 or 6 strips
- 2 zucchini, halved lengthwise, then halved crosswise
- 1 yellow squash, halved lengthwise, then halved crosswise
- 1 medium eggplant, cut into 1/2-inch thick slices
- 3 tablespoon plus 1/4 cup olive oil
- 2 tablespoon lemon juice
- 2-3 teaspoon harissa paste
- Salt and freshly ground pepper
- 2 tablespoon chopped fresh cilantro
Preparation
- Arrange the vegetables on a large platter or baking sheet. Drizzle with the 3 Tbsp. olive oil and sprinkle with salt and pepper. Toss to coat.
- Grill on medium direct heat to desired doneness - typically just a couple minutes per side. Remove to a platter.
- Whisk together the remaining oil, harissa and lemon juice. Pour some of the vinaigrette over the warm veggies and sprinkle with the chopped cilantro. Add extra vinaigrette as desired.
- For a spicier vinaigrette, add more harissa.
Reviews (0)
Be the first to review this recipe!