• 2 large red peppers, seeded and cut into 2-inch wedges
  • 1 Italian eggplant, sliced into 1/2-inch planks
  • 2 medium zucchini, sliced into 1/2-inch planks
  • 1/4 cup extra-virgin olive oil
  • 2 sprigs fresh thyme
  • 2 cloves garlic, peeled and grated (on a microplane)
  • Kosher salt and freshly ground black pepper
  • For the Dressing:
  • 2/3 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 tablespoon harissa
  • Kosher salt and freshly ground black pepper


  • 1. In a large mixing bowl combine 1/4 cup of olive oil, fresh thyme and grated garlic. Season with salt and pepper and add sliced vegetables. Stir well to coat everything evenly.
  • 2. Heat an outdoor grill or griddle pan. When grill is very hot, place vegetables on grill in a single layer. Cook vegetables on each side for about 2 minutes until well marked. Arrange grilled vegetables on a large platter slightly overlapping one another.
  • 3. Make dressing: Combine olive oil, lemon juice and harissa in a large mixing bowl. Whisk and season with salt and pepper. Drizzle over warm grilled vegetables.