ellenl's Notes:
Expand6 Japanese eggplants Ask a question about this ingredient
2 zucchini Ask a question about this ingredient
2 summer squash Ask a question about this ingredient
2 red peppers(or one red and one yellow) Ask a question about this ingredient
sea salt Ask a question about this ingredient
1/2 cup olive oil Ask a question about this ingredient
1 minced garlic clove Ask a question about this ingredient
1/4 cup lemon juice (or to taste) Ask a question about this ingredient
1/4 cup fresh oregano leaves, chopped Ask a question about this ingredient
4 Tb caperberries, chopped Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
Slice the eggplant, zucchihi, and summer squash lengthwise. Sprinkle with salt and place in colander for about 30 minutes to drain. Pat dry.
Ask a question about this stepPreheat the grill (or broiler), rub the peppers with a bit of oil, and grill/broil until the skin blackens, turning to blacken all sides. Place in paper bag to steam for about i5 minutes or so and then remove skins. Slice into thin strips and set aside.
Ask a question about this stepLightly brush the remaining vegetables with oil and grill/broil both sides. Remove to a platter.
Ask a question about this stepWhile the vegetables are grilling, combine the remaining oil with the garlic and lemon juice. Mix well. With all the vegetables on the platter and still warm, pour the dressing over them.
Ask a question about this stepGarnish with the pepper srtips, sprinkle with oregano, caperberries, sea salt and black pepper. Serve at room temperature.
Ask a question about this stepGreat recipe, I have a similar one, but I am liking your lemon dressing, will have to try it!
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