Grilled Vegetables with Lemon and Mint
- 2 baby eggplants
- 2 red or yellow peppers, cored, seeded, and cut into 3-inch strips
- 2 small zucchini, ends removed and sliced diagonally into 1/4” thick slices
- 3 Tbsp. extra-virgin olive oil
- ½ teas. freshly ground black pepper
- 1 teas. minced garlic (1 medium clove)
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. chopped mint
Remove the ends from the eggplants. Slice lengthwise into ¼” thick slices.
Trim the outside rounded sides of the eggplants so that they lay flat. Line a plate with paper towels and stack the eggplant slices on the plate, putting a paper towel between each layer. Cover the eggplant with another plate and weigh it down with a large, heavy can. Let the eggplant rest for 20 to 30 minutes to drain.
Rinse and dry the eggplant.
Brush the vegetables with 1 Tbsp. olive oil and sprinkle ¼ teas of black pepper over them.
Heat an indoor or outdoor grill to med-high heat. If using an indoor grill, use 1 Tbsp. olive oil to brush the pan as needed. If using an outdoor grill, use the 1 Tbsp. olive oil to brush the vegetables as they cook. Grill the vegetables for 3-6 minutes on each side, until brown and softened. The peppers will take longer to cook. Transfer the grilled veggies to a platter.
Combine the remaining 1 Tbsp. olive oil, the garlic, lemon juice and remaining ¼ teas. pepper. Pour over the vegetables and sprinkle with the mint.
Serve immediately, or for a more intense flavor allow the vegetables to marinate in the lemon dressing at room temp. for an hour or more.