Zucchini and Eggplant with Charmoula
Ingredients
- 3 tablespoons cilantro leaves
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, halved
- 2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- 1 1/2 teaspoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 pound small zucchini, cut into 1/2-inch-thick rounds
- 1 small eggplant—peeled, sliced 1 inch thick and cut into 1/2-inch dice
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