Grilled Vegetables With Lemon-Caperberry Dressing

Name: Grilled Vegetables With Lemon-Caperberry Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Japanese eggplants; 2 zucchini; 2 summer squash; 2 red peppers(or one red and one yellow); sea salt; 1/2 cup olive oil; 1 minced garlic clove; 1/4 cup lemon juice (or to taste); 1/4 cup fresh oregano leaves, chopped; 4 tb caperberries, chopped; freshly ground black pepper

Servings: persons

1
Slice the eggplant, zucchihi, and summer squash lengthwise. Sprinkle with salt and place in colander for about 30 minutes to drain. Pat dry.
2
Preheat the grill (or broiler), rub the peppers with a bit of oil, and grill/broil until the skin blackens, turning to blacken all sides. Place in paper bag to steam for about i5 minutes or so and then remove skins. Slice into thin strips and set aside.
3
Lightly brush the remaining vegetables with oil and grill/broil both sides. Remove to a platter.
4
While the vegetables are grilling, combine the remaining oil with the garlic and lemon juice. Mix well. With all the vegetables on the platter and still warm, pour the dressing over them.
5
Garnish with the pepper srtips, sprinkle with oregano, caperberries, sea salt and black pepper. Serve at room temperature.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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 zucchini, 2 summer squash, 2 red peppers(or one red and one yellow), and more.

Yes, Grilled Vegetables With Lemon-Caperberry 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.

That's it — enjoy your meal!