GRILLED SUMMER VEGETABLES WITH HARISSA DRESSING (for six)

½ cup plus 3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

2 teaspoons powdered harissa

1 red bell pepper, quartered, seeded

one 1-1/2 pound eggplant, trimmed, cut crosswise into ½ inch thick rounds

4 medium zucchini, halved lengthwise, then crosswise

6 large green lettuce leaves

3 tablespoons chopped fresh cilantro

lemon wedges, for garnish

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1.  Whisk ½ cup oil, lemon juice and harissa in a medium bowl.  Season dressing with salt.

2.  Prepare barbecue (high heat).  Grill bell pepper quarters, skin side down, until skin is blackened all over (do not turn).  Reduce heat to medium (if using a gas grill) or let coals cool slightly (if using a charcoal grill).  Pour remaining 3 tablespoons oil onto a rimmed baking sheet.  Place eggplant rounds and zucchini on prepared sheet and turn to coat. Sprinkle vegetables with salt and pepper.  Grill until charred in spots and cooked through, turning occasionally, about 10 minutes.  Return vegetables to same sheet.  Peel peppers (dressing and vegetables can be made 2 hours ahead.  Let stand at room temperature.)

3.  Line a platter with lettuce.  Cut eggplant rounds in half and arrange in cocentric circles atop outside edge of lettuce, leaving center empty.  Cut bell pepper and zucchini into 1 inch pieces and mound in center.  Drizzle some dressing over.  Sprinkle with cilantro.  Serve with lemon wedges and pass additional dressing.

from Bon Appetit Magazine, July, 2010