For great grilled vegetables that are tender inside and crispy and smoky outside, moderate heat is key. Go too high and the outside will burn while the insides remain unpleasantly crunchy.

Ingredients:

1 medium eggplant (about 1 pound), ends trimmed, cut crosswise into 1/2-inch-thick rounds

2 red bell peppers, cored and cut into 2-inch strips

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

Kosher salt and ground black pepper

1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)

1 tablespoon lemon juice

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

2 tablespoons plain yogurt

1 tablespoon chopped fresh mint

Directions:

Heat a grill to medium.

Brush the eggplant and bell peppers evenly with 1/4 cup of the olive oil, then season them with 2 teaspoons of kosher salt (or 1 teaspoon table salt) and pepper to taste.

In a small bowl, whisk together the remaining olive oil, garlic, lemon juice, coriander, cumin, yogurt, mint and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt). Set aside.

Grill the vegetables, turning once, until tender and caramelized, about 16 to 18 minutes. Move the vegetables as needed to ensure even cooking. Transfer the vegetables to a platter, rewhisk the dressing, then pour it over vegetables. Serves 4-6.

Nutrition information per serving (values are rounded to the nearest whole number): 167 calories; 130 calories from fat; 14 grams fat (2 grams saturated; 0 grams trans fats).

Recipe from the June 2009 issue of Cook’s Illustrated magazine.

— The Associated Press