Grilled Eggplant (Aubergine) And Pepper Salad

1. 1

   Lay bell peppers, zucchini, eggplant, and onion on baking sheets.

2. 2

   Brush both sides of vegetables with Moroccan marinade.

3. 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. 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. 5

   Transfer to a large cutting board as done.

6. 6

   Cut vegetables into 1 inch pieces and put in a bowl.

7. 7

   Add pine nuts, mint and any remaining marinade.

8. 8

   Mix, adding more vinegar, salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.