Ingredients
1 large eggplant (or 2 baby)
Sea salt
4 zucchini or yellow squash (or any combination of the two)
1 red bell pepper
c. olive oil
1 clove garlic
3 tbsp. fresh lemon juice
1/2 c. chopped fresh herbs (such as basil, marjoram, thyme, chives, flatleaf parsley, or any combination of the five)
Freshly ground pepper
Preparation
Step 1Cut eggplant into 1/3-inch-thick slices. (If using baby eggplant, cut in half lengthwise and score flesh about 1/4-inch deep in a crisscross pattern with a knife.) Sprinkle eggplant with 1 teaspoon salt, and let drain in a colander 30 minutes. Pat dry with paper towels.Step 2Meanwhile, preheat grill to medium heat (if using grill pan on stovetop, heat to medium-high). Cut zucchini and/or yellow squash lengthwise into 1/4-inch slices. Cut peppers in half and remove seeds and stems.Step 3Grill peppers, skin side down. When skins have blackened and blistered, put peppers in a paper or plastic bag and close it. Allow peppers to cool, then slip off their skins with your fingers.Step 4Brush zucchini and eggplant with 1/3 cup olive oil. Grill in batches, about 5 minutes on each side. (Take care not to burn eggplant, but make sure it is fully cooked.) Arrange cooked vegetables on a platter with peppers.Step 5Chop garlic and, using a mortar and pestle or the tines of a fork on a plate, mash it with 1/2 teaspoon salt. Place mixture in a small bowl. Add lemon juice, then mix in remaining 1/3 cup olive oil.Step 6Drizzle vegetables with dressing. Sprinkle with herbs, and salt and pepper to taste. Cover with a sheet of foil, and set aside until ready to serve. Do not refrigerate.
