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.