Ingredients
VINAIGRETTE
2 t. coriander seeds
1.5 t. caraway seeds
1 t. cumin seeds
5 T. olive oil
.5 t. sweet paprika
1/8 t. cayenne pepper
3 garlic cloves, minced
1/4 C. fresh parsley
1/4 C. fresh cilantro
2 T. chopped fresh mint
1 t. grated lemon zest
2 T. lemon juice
VEGETABLES
2 Bell peppers
1 small eggplant
1 zucchini
4 plum tomatoes, cored and halved
2 medium shallots
Preparation
VINAIGRETTE: Grind coriander, caraway, and cumin seeds until finely ground. Whisk ground spices, oil, paprika, and cayenne together in bowl. Reserve 3 T. of oil mixture. Heat remaining oil mixture and garlic in skillet over low yeat, stirring occasionally, until fragrant and small bubbles appear, 8-10 min. Transfer to large bowl and let cool, about 10 min. Whisk parsley, cilantro, mint and lemon zest and juice into oil mixture. season with salt to taste. VEGETABLES: Grill vegetables or roast in oven. Be sure to remove excess moisture. Vegetables should be chopped in 1/2 inch pieces, transferred to bowl with vinaigrette; toss to coat. Season with salt and pepper. Can serve warm or at room temperature.
