Grilled Eggplant (Aubergine) and Pepper Salad

This is a recipe from Sunset Magazine and best served with the Flank Steak with Warm Moroccan Spices Flank Steak With Warm Moroccan Spices, they suggest a nice Syrah to be served with this meal as the spices of this meal loop into the same spices of the wine. Note: To toast Pine Nuts, bake in a 325 degree F. oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 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

Directions

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.