Grilled Eggplant and Bell Peppers with Mint-Cumin Dressing
Smoky, charred vegetables finished with a bright yogurt and herb vinaigrette
Why This Recipe Works
Grilling eggplant and bell peppers together ensures they reach tenderness at the same time, absorbing a deep smokiness. Drizzling the yogurt-based dressing over the vegetables while they are still warm allows the flavors to penetrate deeply.
Instructions
Clean and oil the grill grate, then prepare a medium fire — the coals should be covered with thin gray ash and you should be able to hold your hand 5 inches above the grate for 5 to 7 seconds.
Whisk the yogurt, mint, lemon juice, garlic, coriander, cumin, and two tablespoons of olive oil in a small bowl until combined, then season with salt and pepper to taste and set the dressing aside.
Brush both sides of the eggplant rounds and pepper planks with the remaining three tablespoons of olive oil, then season generously with salt and pepper.
Place the vegetables on the grill and cook until they are tender and charred on both sides, 15 to 20 minutes, flipping them halfway through. If grill marks aren't appearing after 5 minutes, move the vegetables to a hotter part of the grill.
Transfer the vegetables to a large platter and drizzle with the dressing while they are still warm. Serve hot, warm, or at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
