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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