Grilled Summer Vegetables with Harissa Dressing

Name: Grilled Summer Vegetables with Harissa Dressing
Yield: 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)

By Rick RodgersPhotography by Hans Gissinger

May 31, 2010

Image may contain Plant Food Meal Dish Lunch and Vegetable

Recipe notes