BBQ Recipe: Grilled Veggies with Lemon-Harissa Dressing

You can barbecue peppers, eggplant and zucchini for vegetarian guests at your next summer get-together.

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


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.

Kourtney May 22, 2012 at 02:38 PM
Interesting. Might have to try this one out.


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