Looking for a tasty side dish to accompany your summer BBQ fare? This salad is easy to prepare and can be prepared a couple of hours ahead of time. It is versatile enough to complement any entrée whether you are grilling for vegetarians or omnivores. In addition to dinner, I like to serve this salad with fresh French bread as a filling lunch.
½ cup plus 3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons ground coriander
1½ teaspoons Ancho chile powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon cayenne pepper
2 red bell peppers (seeded and cut into quarters)
1 medium eggplant (cut into ½-inch rounds)
4 medium zucchini (halved lengthwise)
Ground black pepper to taste
2 cups baby arugula
3 tablespoons fresh cilantro (chopped)
Preheat grill on medium-high heat (about 450 degrees).
In a medium bowl, whisk together ½ cup of the olive oil, lemon juice, coriander, chili powder, garlic powder, paprika, and cumin, salt and cayenne pepper. Set this dressing aside.
Place bell peppers, eggplant, and zucchini in a large baggie along with remaining 3 tablespoons olive oil. Add ground pepper to taste. Close baggie and shake vigorously until veggies are well coated with oil.
Grill veggies for 4 minutes on one side, turn over and grill for another 4 minutes on the other side. You want the veggies to be cooked throughout and have nice grill marks on the outside. Remove from grill.
Arrange arugula on a large platter. Cut eggplant rounds in half and place in concentric circles on top of the outside edge of lettuce, leaving the center empty. Cut bell pepper and zucchini into 1-inch pieces and mound in the center. Drizzle with half of the dressing and garnish with cilantro.
Serve with lemon wedges and additional dressing on the side.