Grilled Vegetables With Lemon-Caper Dressing Recipe

Name: Grilled Vegetables With Lemon-Caper Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Japanese eggplants; 2 yellow zucchini; 2 green zucchini; 2 red peppers (or one red, one yellow), seeded and cut in half; Sea salt; Approximately 1/2 cup extra-virgin olive oil; 1 clove garlic, green part removed, minced; 1/4 cup lemon juice (or to taste); 1/4 cup fresh oregano leaves, chopped; 1 tablespoons salted capers, soaked, drained and chopped; Freshly ground pepper

Servings: persons

6 Japanese eggplants
2 yellow zucchini
2 green zucchini
2 red peppers (or one red, one yellow), seeded and cut in half
Sea salt
Approximately 1/2 cup extra-virgin olive oil
1 clove garlic, green part removed, minced
1/4 cup lemon juice (or to taste)
1/4 cup fresh oregano leaves, chopped
1 tablespoons salted capers, soaked, drained and chopped
Freshly ground pepper

1
Slice the eggplant and zucchini lengthwise.
2
Sprinkle the slices with salt and put them in a colander for 30 minutes to drain the bitter juices.
3
Pat them dry with a dish towel.
4
Preheat grill.
5
Grill the red peppers until the skins blacken.
6
Put them in a paper or plastic bag and close it.
7
When the peppers are cool, slip off their skins.
8
Cut the peppers in strips and set them aside.
9
Lightly brush the remaining vegetables with some of the olive oil and grill the slices on both sides.
10
Put them on a serving platter when they are done.
11
While the vegetables are grilling, make the dressing.
12
Combine the remaining oil with the garlic and lemon juice.
13
Mix thoroughly.
14
Arrange the vegetables on a platter and pour the dressing over them while they are still warm.
15
Garnish with the red pepper strips and sprinkle with oregano, capers, sea salt and pepper.
16
Serve at room temperature (do not refrigerate).

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 Japanese eggplants, 2 yellow zucchini, 2 green zucchini, 2 red peppers (or one red, one yellow), seeded and cut in half, and more.

Yes, Grilled Vegetables With Lemon-Caper Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetables With Lemon-Caper Dressing

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