Grilled Eggplant (Aubergine) and Pepper Salad

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lay bell peppers, zucchini, eggplant, and onion on baking sheets.
  • Brush both sides of vegetables with Moroccan marinade.
  • 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.
  • 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.
  • Transfer to a large cutting board as done.
  • Cut vegetables into 1 inch pieces and put in a bowl.
  • Add pine nuts, mint and any remaining marinade.
  • Mix, adding more vinegar, salt and pepper to taste.
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