Author Notes
I got this recipe about 12-15 years ago from my brother. I don't know where he got it--most likely from a friend or the Times. We have laughed because I make this way more than he does. The original recipe calls for capers and I'm not sure why I began using caperberries instead, but I like them. People really seem to like this dish. It's easy to make, but takes a little time (but not too much) and then is best served at room temperature, which also makes it great for buffets, pot-lucks, easy preparation for home. Somehow I began serving it with roast/grilled chicken and fettucine tossed with a bit of butter and parmesan-reggiano. Especially in the summer it's my go-to company menu. —ellenl
Ingredients
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6
Japanese eggplants
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2
zucchini
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2
summer squash
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2
red peppers(or one red and one yellow)
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sea salt
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1/2 cup
olive oil
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1
minced garlic clove
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1/4 cup
lemon juice (or to taste)
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1/4 cup
fresh oregano leaves, chopped
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4 tb
caperberries, chopped
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freshly ground black pepper
Directions
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Slice the eggplant, zucchihi, and summer squash lengthwise. Sprinkle with salt and place in colander for about 30 minutes to drain. Pat dry.
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Preheat 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.
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Lightly brush the remaining vegetables with oil and grill/broil both sides. Remove to a platter.
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While 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.
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Garnish with the pepper srtips, sprinkle with oregano, caperberries, sea salt and black pepper. Serve at room temperature.
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