Grilled Vegetables With Lemon-Caper Dressing

• 6 Japanese eggplants
• 2 yellow zucchini
• 2 green zucchini
• 2 red peppers (or one red, one yellow), seeded and cut in half
• Sea salt
• Approximately 1/2 cup extra-virgin olive oil
• 1 clove garlic, green part removed, minced
• 1/4 cup lemon juice (or to taste)
• 1/4 cup fresh oregano leaves, chopped
• 1 tablespoons salted capers, soaked, drained and chopped
• Freshly ground pepper

1. Slice the eggplant and zucchini lengthwise.
2. Sprinkle the slices with salt and put them in a colander for 30 minutes to drain the bitter juices.
3. Pat them dry with a dish towel.
4. Preheat grill.
5. Grill the red peppers until the skins blacken.
6. Put them in a paper or plastic bag and close it.
7. When the peppers are cool, slip off their skins.
8. Cut the peppers in strips and set them aside.
9. Lightly brush the remaining vegetables with some of the olive oil and grill the slices on both sides.
10. Put them on a serving platter when they are done.
11. While the vegetables are grilling, make the dressing.
12. Combine the remaining oil with the garlic and lemon juice.
13. Mix thoroughly.
14. Arrange the vegetables on a platter and pour the dressing over them while they are still warm.
15. Garnish with the red pepper strips and sprinkle with oregano, capers, sea salt and pepper.
16. Serve at room temperature (do not refrigerate).

eggplants, yellow zucchini, green zucchini, red peppers, salt, extravirgin olive oil, clove garlic, lemon juice, fresh oregano, capers, freshly ground pepper

Taken from cooking.nytimes.com/recipes/5504 (may not work)