Recipe: Grilled Eggplant with Red Pepper with Mint-Cumin Dressing

For great grilled vegetables that are tender inside and crispy and smoky outside, moderate heat is key. Go too high and the outside will burn while the insides remain unpleasantly crunchy.

Grilled Eggplant and Red Pepper with Mint-Cumin DressingMakes 4-6 servings.

Heat a grill to medium.

Brush the eggplant and bell peppers evenly with ¼ cup of the olive oil, then season them with 2 teaspoons of kosher salt (or 1 teaspoon table salt) and pepper to taste.

In a small bowl, whisk together the remaining olive oil, garlic, lemon juice, coriander, cumin, yogurt, mint and ½ teaspoon kosher salt (or ¼ teaspoon table salt). Set aside.

Grill the vegetables, turning once, until tender and caramelized, about 16 to 18 minutes. Move the vegetables as needed to ensure even cooking. Transfer the vegetables to a platter, rewhisk the dressing, then pour it over vegetables.

Nutrients per serving: 167 calories, 2 grams protein, 9 grams carbohydrate, 14 grams fat (75 percent total calories), no cholesterol, 4 grams fiber, 200 milligrams sodium. -- Cook's Illustrated magazine, June 2009