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Grilled Summer Vegetables with Harissa Dressing

Grilled Summer Vegetables with Harissa Dressing Recipe

  • 1/2 cup plus 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons harissa powder
  • 1 red bell pepper, quartered, seeded
  • 1 1 1/2-pound eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
  • 4 medium zucchini, halved lengthwise, then crosswise
  • 6 large green lettuce leaves
  • 3 tablespoons chopped fresh cilantro
  • Lemon wedges (for garnish)
  • Ingredient info: powder is a spice blend sold at Middle Eastern markets, specialty foods stores, and online at If unavailable, combine 2 teaspoons ground coriander; 1 1/2 teaspoons ancho chile powder; 1 teaspoon each garlic powder, paprika, and cumin; 1/2 teaspoon salt; and 1/4 teaspoon cayenne pepper.
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