Moderate heat is key to great grilled vegetables

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 crunchy.

Grilled Eggplant and Red Pepper with Mint-Cumin Dressing

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

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

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.