Ingredients
1large eggplant,or 2 baby eggplants
sea salt and freshly ground pepper
4zucchini,or yellow squash, or any combination of the two
1red bell pepper
1cupolive oil
1garlic clove
3tbsplemon juice,fresh
½cupfresh herbs,such as basil, marjoram, thyme, chives, flatleaf parsley, or any combination of the five, chopped
Preparation
Cut the eggplant into ⅓-inch thick slices.
Sprinkle the eggplant with 1 teaspoon of salt, and let drain in a colander 30 minutes.Pat dry with paper towels.
Preheat grill to medium heat; and if using a grill pan on stovetop, heat to medium-high).
Cut the zucchini and/or yellow squash lengthwise into ¼-inch slices. Cut the peppers in half and remove the seeds and stems.
Grill the peppers, skin side down. When the skins have blackened and blistered, put the peppers in a paper or plastic bag and close it.
Allow peppers to cool, then slip off their skins using the fingers.
Brush the zucchini and eggplant with ⅓ cup of olive oil. Grill in batches, about 5 minutes on each side.
Arrange the cooked vegetables on a platter with peppers.
Chop the garlic and, using a mortar and pestle or the tines of a fork on a plate, mash it with ½ teaspoon of salt. Place the mixture in a small bowl. Add the lemon juice, then mix in the remaining ⅓ cup of olive oil.
Drizzle the vegetables with the dressing. Sprinkle with the herbs, and salt and pepper to taste.
Cover with a sheet of foil, and set aside until ready to serve.
Serve and enjoy!
