SERVES 4 to 6

Equal amounts of ground coriander and cumin can be subtituted for the whole spices. Serve with grilled pita bread or Hard boiled eggs and olives


2 tsp coriander seeds

1 1/2 tsp caraway seeds

1 tsp cumin seeds

5 tbsp extra virgin olive oil

1/2 tsp paprika

1/8 tsp cayenne pepper

3 garlic cloves, minced

1/4 cup chopped fresh parsley

1/4 cup chopped fresh cilantro

2 tbsp chopped fresh mint

1 tsp grated lemon zest plus 2 tbsp juice



2 red or green bell peppers, tops and bottoms trimmed, stemmed and seeded, and peppers flattened

1 small eggplant, halved lengthwise and scored on cut side

1 zucchini ( 8 to 10 ounces), halved lengthwise and scored on both side

4 plum tomatoes, cored and halved lengthwise

Salt and pepper

2 shallots, unpeeled

  1. FOR THE DRESSING: Grind coriander seeds, caraway seeds, and cumin seeds in spice grinder until finely ground. Whisk ground spices,oil,paprika, and cayenne together in bowl. Reserve 3 tbsp oil mixture for brushing vegetables before grilling. Heat remaining oil mixture and garlic in 8-inch skillet over low heat, stirring occasionally, until fragrant and small bubbles appear, 8 to 10 minutes, then whisk in parsley,cilantro,mint, and lemon zest and juice and season with salt to taste; set asideĀ  for serving.
  2. FOR THE VEGETABLES: Brush interiors of bell peppers and cut sides of eggplant, zucchini, and tomatoes with reserved oil mixture and season with salt.
  3. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three- quarters filled with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  4. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
  5. Clean and oil cooking grate. Place bell peppers, eggplant,zucchini, tomatoes, and shallots cut side down on grill. Cook (covered if using gas), turning as needed, until tender and slightly charred, 8 to 16 minutes. Transfer eggplant, zucchini, tomatoes, and shallots to baking sheet as they finish cooking; place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins.
  6. Let vegetables cool slightly. Peel bell peppers, tomatoes, and shallots. Chop all vegetables into 1/2-inch pieces, then toss gently with dressing in bowl. Season with salt and pepper to taste. Serve warm ot at room temperature

You can leave comments by clicking here, leave a trackback at or subscribe to the RSS Comments Feed for this post.