Grilled Eggplant and Red Peppers with Mint-Cumin Dressing

Name: Grilled Eggplant and Red Peppers with Mint-Cumin Dressing
Yield: Serves 4 to 6
Ingredients: 1 medium, eggplant (about 1 pound), ends trimmed, cut crosswise into 1/2-inch-thick rounds; 2 , red bell peppers, cored, seeded, and cut into 2-inch planks; 1/4 cup plus 1 tablespoon, extra virgin olive oil; , Kosher salt and ground black pepper; 1 small, garlic clove, minced or pressed through garlic press (about 1/2 teaspoon); 1 tablespoon, lemon juice; 1/2 teaspoon, ground coriander; 1/2 teaspoon, ground cumin; 2 tablespoons, plain yogurt; 1 tablespoon, chopped fresh mint leaves

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Appears in Cook's Illustrated May/June 2009

Side Dishes

Vegetables

Grilling & Barbecue

Most grilled veggies turn out one of two ways: pale and crunchy or blackened and mushy. Maybe it was time to turn down the heat.

SERVES4 to 6

TIME1 hour

has video

WHY THIS RECIPE WORKS

Our perfect grilled vegetable recipe would have to produce charred-on-the-outside, tender-on-the-inside veggies with great smoky flavor and a lively dressing. Matching the vegetables in pairs doubled up our recipe’s flavor, while cooking th...

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