Name: Grilled Summer Vegetables with Harissa Dressing
Yield: Makes 6 servings
Ingredients: 1/2 cup plus 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 2 teaspoons harissa powder; 1 red bell pepper, quartered, seeded; 1 1 1/2-pound eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds; 4 medium zucchini, halved lengthwise, then crosswise; 6 large green lettuce leaves; 3 tablespoons chopped fresh cilantro; 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 chile powder; 1 teaspoon each garlic powder, paprika, and cumin; 1/2 teaspoon salt; and 1/4 teaspoon cayenne pepper.

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Grilled Summer Vegetables with Harissa DressingHans Gissinger

The veggies are great at room temperature, so grill them a couple of hours ahead, if you like. Cooking them ahead also frees up room on the grill for whatever meat youre grilling (lamb would be delicious with the vegetables).

Recipe notes

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