Grilling vegetables can elevate their flavors, creating a smoky and tender delight that is perfect for summer gatherings or a flavorful side dish any time of the year. In this recipe for Grilled Eggplant and Bell Peppers with Mint-Cumin Dressing, we combine two vegetables with complementary cooking times, eggplant, and red bell peppers, to achieve a delicious and vibrant result. The eggplant becomes charred on the outside and tender on the inside, while the bell peppers add a delightful sweetness to the mix.
The secret to this recipe’s success lies in the balance of flavors and the mint-cumin dressing that elevates the dish to a whole new level. The mint brings a refreshing note, while the cumin adds a warm earthiness that complements the smoky grilled vegetables perfectly. The dressing, drizzled over the warm vegetables, infuses them with an enticing aroma, making them the star attraction of any meal.
Additionally, the recipe offers a delightful variation: Grilled Zucchini and Red Onion with Lemon-Basil Dressing. This variation showcases the natural sweetness of zucchini and the gentle pungency of red onion, enhanced by a zesty lemon-basil dressing that adds a bright and citrusy touch.
These grilled vegetable dishes can be served hot, warm, or at room temperature, making them versatile and ideal for any occasion. Whether you’re hosting a summer barbecue or looking for a flavorful side dish to complement your main course, these grilled vegetables are sure to impress your guests and delight your taste buds. Enjoy the smoky goodness and delightful dressing as you savor the taste of summer on your plate.
SERVES 5 TO 6
INGREDIENTS:
- 1 pound eggplant, sliced into ½-inch-thick rounds
- 2 red bell peppers, stemmed, seeded, and cut into 2-inch planks
- 5 tablespoons extra-virgin olive oil
- Salt and pepper
- 2 tablespoons plain yogurt
- 1 tablespoon chopped fresh mint
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
INSTRUCTIONS:
- Brush eggplant and bell peppers with ¼ cup oil, sprinkle with 1 teaspoon salt, and season with pepper.
- Whisk remaining 1 tablespoon oil, yogurt, mint, lemon juice, garlic, coriander, cumin, and ¼ teaspoon salt together in a bowl.
- For a charcoal grill: Light a chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour them evenly over the grill. Heat until hot, about 5 minutes.
- For a gas grill: Turn all burners to high and heat the grill until hot, about 15 minutes. Turn all burners to medium.
- Clean and oil the cooking grate. Place vegetables, cut sides down, on the grill. Cook (covered if using gas), turning as needed, until tender and caramelized, 16 to 18 minutes. Transfer to a platter as they finish cooking.
- Whisk the dressing to recombine, drizzle it over the vegetables, and serve.
VARIATION: Grilled Zucchini and Red Onion with Lemon-Basil Dressing
INGREDIENTS:
- 1 large red onion, peeled and sliced into ½-inch-thick rings
- 1 pound zucchini, sliced lengthwise into ¾-inch-thick planks
- 6 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 1 small garlic clove, minced
- ¼ teaspoon Dijon mustard
- 1 tablespoon chopped fresh basil
INSTRUCTIONS:
- Thread onion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini with ¼ cup oil, sprinkle with 1 teaspoon salt, and season with pepper.
- Whisk remaining 2 tablespoons oil, lemon zest and juice, garlic, mustard, and ¼ teaspoon salt together in a bowl.
- Prepare the grill as described in the previous recipe.
- Clean and oil the cooking grate. Place vegetables, cut sides down, on the grill. Cook (covered if using gas), turning as needed, until tender and caramelized, 18 to 22 minutes. Transfer to a platter as they finish cooking.
- Remove skewers from the onion and discard any charred outer rings. Whisk the dressing to recombine, drizzle it over the vegetables, sprinkle with basil, and serve.
