Photo: Ernest Porzi
Grilled Summer Vegetables with Harissa Dressing
10 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
239
Calories
4g
Protein
15g
Fat
26g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Harissa | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons harissa powder
- 1 red bell pepper, quartered, seeded
- 1 1 1/2-pound eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
- 4 medium zucchini, halved lengthwise, then crosswise
- 6 large green lettuce leaves
- 3 tablespoons chopped fresh cilantro
- Lemon wedges (for garnish)
- Ingredient info: powder is a spice blend sold at Middle Eastern markets, specialty foods stores, and online at wholespice.com. If unavailable, combine 2 teaspoons ground coriander; 1 1/2 teaspoons ancho chile powder; 1 teaspoon each garlic powder, paprika, and cumin; 1/2 teaspoon salt; and 1/4 teasp
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes