Grilled Vegetables With Lemon-Caper Dressing
Published May 18, 2002
- Total Time
- 1 hour (½ hour marinating)
- Rating
- Comments
- Read comments
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Ingredients
6 Japanese eggplants
2 yellow zucchini
2 green zucchini
2 red peppers (or one red, one yellow), seeded and cut in half
Sea salt
Approximately ½ cup extra-virgin olive oil
1 clove garlic, green part removed, minced
¼ cup lemon juice (or to taste)
¼ cup fresh oregano leaves, chopped
1 tablespoons salted capers, soaked, drained and chopped
Freshly ground pepper
Nutritional analysis per serving (6 to 8 servings)
32 grams carbs; 257 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 15 grams fiber; 1313 milligrams sodium; 6 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the eggplant and zucchini lengthwise. Sprinkle the slices with salt and put them in a colander for 30 minutes to drain the bitter juices. Pat them dry with a dish towel.
- Step 2
Preheat grill. Grill the red peppers until the skins blacken. Put them in a paper or plastic bag and close it. When the peppers are cool, slip off their skins. Cut the peppers in strips and set them aside.
- Step 3
Lightly brush the remaining vegetables with some of the olive oil and grill the slices on both sides. Put them on a serving platter when they are done.
- Step 4
While the vegetables are grilling, make the dressing. Combine the remaining oil with the garlic and lemon juice. Mix thoroughly. Arrange the vegetables on a platter and pour the dressing over them while they are still warm. Garnish with the red pepper strips and sprinkle with oregano, capers, sea salt and pepper. Serve at room temperature (do not refrigerate).
Private Notes
Comments
This was good and I have a feeling it will be better when I eat the leftovers today, after the flavors have melded further. I doubled the capers, threw in some grilled red tropea onions and also sprinkled the top with about a quarter cup of feta and a handful of toasted pine nuts.
Can I make it ahead
This was a beautiful and tasty starter at our BBQ dinner party. Sprinkled a handful of calamata olives along with the capers.
I just finished preparing this. I used fresh lemon thyme instead of oregano because I have some out on the deck. I mixed it into the dressing. It's sitting and we're bring it to a dinner party soon. It looks lovely.