We had a prolonged spring this year and now it seems that summer is fast on its way. So, it's likely your neighbors will be firing up their backyard grills.
Here's a vegan recipe by AOL Kitchen Daily to provide for any guest at your next summer party. It uses Harissa, a Tunisian sauce made of hot piri piri peppers, and other ingredients. It has a bit of a kick, so no tastebuds will be bored.
For Grilling You Will Need:
1/4 cup extra-virgin of olive oil
2 large and seeded red peppers, cut into 2-inch wedges
1 Italian eggplan, sliced into 1/2-inch pieces
2 zucchini, sliced into 1/2-inch pieces
2 sprigs of thyme
2 peeled and grated garlic cloves Kosher salt Freshly ground black pepper
For Dressing:
2/3 cup extra-virgin olive oil
1/3 cup of lemon juice
1 tablespoon of harissa
Kosher salt and freshly ground black pepper
Directions:
1. Combine 1/4 cup of olive oil, thyme and garlic in a large mixing bowl. Season with salt and pepper and add in vegetables. Stir well for even coating.
2. Heat your grill, and place vegetables on top when hot in a single layer. Cook each side for 2 minutes, until the grill has marked them. You can arrange them on a platter so that they are slightly overlapping each other
3. To make the dressing, combine lemon juice, olice oil and harissa in a bowl, and whisk in salt and pepper. Pour them over the grilled vegetables and serve.
If you have any great summer recipes you'd like to share, email them to nathan.duke@patch.com.
