Grilled Summer Vegetables with Harissa Dressing

Name: Grilled Summer Vegetables with Harissa Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds; 3 Tbsps chopped fresh cilantro; 2 teaspoons harissa powder; 2 Tbsps fresh lemon juice; 6 servings Lemon wedges (for garnish); 6 larges green lettuce leaves; 118 milliliters extra-virgin olive oil; 1 red bell pepper, quartered, seeded; 4 mediums zucchini, halved lengthwise, then crosswise

Grilled Summer Vegetables with Harissa Dressing is a gluten free, primal, and fodmap friendly side dish. This recipe serves 6. One serving contains 224 calories, 3g of protein, and 19g of fat. It will be a hit at your The Fourth Of July event. Head to the store and pick up lettuce leaves, cilantro, lemon wedges, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Whisk 1/2 cup oil, lemon juice, and harissa inmedium bowl. Season dressing with salt.

Ingredients you will need

Lemon Juice

Harissa

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Prepare barbecue (high heat). Grillbell pepper quarters, skin side down, untilskin is blackened all over (do not turn).Reduce heat to medium (if using gas grill)or let coals cool slightly (if using charcoalgrill).

Ingredients you will need

Pepper

Equipment you will use

Grill

Pour remaining 3 tablespoons oilonto rimmed baking sheet.

Equipment you will use

Baking Sheet

Place eggplantrounds and zucchini on prepared sheet;turn to coat.

Ingredients you will need

Zucchini

Sprinkle vegetables with saltand pepper. Grill until charred in spots andcooked through, turning occasionally, about10 minutes. Return vegetables to samesheet. Peel peppers. DO AHEAD: Dressing andvegetables can be made 2 hours ahead.

Ingredients you will need

Vegetable