Name: Grilled Summer Vegetables with Harissa Dressing
Yield: Makes 6 servings
Ingredients: 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: Harissa powder is a spice blend sold at Middle Eastern markets, specialty foods stores, and online at wholespice.com. 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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Grilled Summer Vegetables with Harissa DressingHans Gissinger

The veggies are great at room temperature, so grill them a couple of hours ahead, if you like. Cooking them ahead also frees up room on the grill for whatever meat youre grilling (lamb would be delicious with the vegetables).

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