Grilled Summer Vegetables with Harissa Dressing

Ingredients for Grilled Summer Vegetables with Harissa Dressing

• 120ml più 45ml di olio extravergine d'oliva

• 2 cucchiai di succo di limone fresco

• 2 teaspoons harissa powder

• 1 red pepper, quartered, seeded

• 1 675g aubergine, trimmed, cut crosswise into 1/2-inch-thick rounds

• 4 medium courgette, halved lengthwise, then crosswise

• 6 large green lettuce leaves

• 3 cucchiai di coriandolo fresco tritato

• Lemon wedges (for garnish)

• Ingredient info: Harissa powder is a spice blend sold at Middle Eastern markets, specialty foods stores, and online at wholespice.com. If unavailable, combine 2 teaspoons ground coriander

• 1 1/2 teaspoons ancho chilli powder

• 1 teaspoon each garlic powder, paprika, and cumin

• 1/2 cucchiaini di sale

• and 1/4 teaspoons cayenne pepper.

Whisk 120ml oil, lemon juice, and harissa in medium bowl. Season dressing with salt.

Prepare barbecue (high heat). Grill 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 45ml oil onto rimmed baking sheet. Place aubergine rounds and courgette 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 aubergine rounds crosswise in half; arrange in concentric circles atop outside edge of lettuce, leaving centre empty. Cut pepper and courgette into 1-inch pieces; mound in centre. Drizzle some of dressing over. Sprinkle with coriander. Serve with lemon wedges; pass additional dressing.

Avvertenza

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