Grilled Vegetables With Lemon-Caperberry Dressing

• 6 Japanese eggplants
• 2 zucchini
• 2 summer squash
• 2 red peppers(or one red and one yellow)
• sea salt
• 1/2 cup olive oil
• 1 minced garlic clove
• 1/4 cup lemon juice (or to taste)
• 1/4 cup fresh oregano leaves, chopped
• 4 tb caperberries, chopped
• freshly ground black pepper

1. Slice the eggplant, zucchihi, and summer squash lengthwise. Sprinkle with salt and place in colander for about 30 minutes to drain. Pat dry.
2. 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.
3. Lightly brush the remaining vegetables with oil and grill/broil both sides. Remove to a platter.
4. 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.
5. Garnish with the pepper srtips, sprinkle with oregano, caperberries, sea salt and black pepper. Serve at room temperature.

eggplants, zucchini, summer, red peppersor, salt, olive oil, garlic, lemon juice, fresh oregano, caperberries, freshly ground black pepper

Taken from food52.com/recipes/5400-grilled-vegetables-with-lemon-caperberry-dressing (may not work)