Grilled Eggplant (aubergine) And Pepper Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 large red bell peppers or 2 large orange bell peppers or 2 large yellow bell peppers
• 2 medium zucchini, rinsed, ends trimmed, and halved lengthwise
• 1 large eggplant, rinsed, ends trimmed, and thicly sliced crosswise
• 1 large sweet onion, peeled and thickly sliced
• 3/4 cup moroccan marinade (reserved from flank steak flank steak with warm moroccan spices)
• 1/2 cup pine nuts, toasted
• 1/4 cup fresh mint leaves, chopped
• red wine vinegar
• salt & fresh ground pepper

Recipe

• 1 lay bell peppers, zucchini, eggplant, and onion on baking sheets.
• 2 brush both sides of vegetables with moroccan marinade.
• 3 lay vegetables on a well-oiled grill over a solid bed of medium-hot coals, or medium-high heat on a gas grill; close lid on gas grill.
• 4 cook vegetables, turning once, until beginning to brown and just tender when pierced. 7 to 8 minutes for eggplant, 8 to 10 minutes for onions and bell peppers, and 12 minutes for zucchini.
• 5 transfer to a large cutting board as done.
• 6 cut vegetables into 1 inch pieces and put in a bowl.
• 7 add pine nuts, mint and any remaining marinade.
• 8 mix, adding more vinegar, salt and pepper to taste.