- 2 large red bell peppers
- 2 large green bell peppers
- 6 small Italian eggplants (1 3/4 pounds)
- 1 large sweet onion, unpeeled and halved lengthwise
- 2 medium zucchini, sliced lengthwise 1/2 inch thick
- Cuban Mojo
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- One 1-pound head romaine lettuce, leaves torn
- 1 large bunch watercress, tough stems discarded
- Salt and freshly ground pepper
- Basil leaves, for garnish
How to make this recipe
Light a grill or preheat the broiler. Grill or broil the bell peppers for about 5 minutes per side, or until the skins are blistered and charred. Transfer the peppers to a medium bowl, cover with plastic wrap and let steam for 20 minutes. Peel, core and seed the peppers and cut them into 1-inch-wide strips.
Slice the eggplants lengthwise, keeping the slices attached at the stem. Fan them out by pressing down with your hands. Generously brush the eggplants, onion and zucchini with the mojo, reserving 1 tablespoon for the dressing. Grill or broil the vegetables for 20 minutes, or until the eggplant and zucchini are tender and the onion is charred and crisp-tender. Carefully peel the onion and cut it into 1-inch slices.
In a large bowl, whisk the reserved 1 tablespoon of mojo with the red wine vinegar; slowly whisk in the olive oil until emulsified. Add the romaine and watercress, season with salt and pepper and toss to combine. Transfer the greens to a serving platter and arrange the grilled vegetables on top. Garnish with basil leaves and serve.
The fresh, light, herby character of Sauvignon Blanc makes it a perfect partner to grilled vegetables, especially when the dressings include plenty of garlic. Try one from California.