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Grilled Summer Vegetables with Harissa Dressing
- 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)
Directions:View on Bon Appetit
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