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

2. Whisk remaining tablespoon olive oil, garlic, lemon juice, coriander, cumin, yogurt, mint, and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) together in small bowl; set aside.

3. Grill vegetables over medium heat, turning once, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter, rewhisk dressing, pour over vegetables, and serve.

Serves 4 to 6