Grilled Eggplant and Pepper Salad

Grilled Eggplant and Pepper Salad
Photo by Thayer Allyson Gowdy

Ingredients

  • Salt and freshly ground black pepper
  • 2 medium zucchini, rinsed, ends trimmed, and halved lengthwise
  • 1 large eggplant, rinsed, ends trimmed, and thickly sliced crosswise
  • Red wine vinegar
  • 2 large bell peppers (red, orange, and/or yellow), rinsed, halved, stemmed, and seeded
  • 1 large sweet onion, peeled and thickly sliced
  • Red wine vinegar
  • + 11 more ingredients
    • ½ cup pine nuts, toasted (see Notes)
    • Salt and freshly ground black pepper
    • 2 large bell peppers (red, orange, and/or yellow), rinsed, halved, stemmed, and seeded
    • ½ cup pine nuts, toasted (see Notes)
    • ¼ cup chopped fresh mint leaves
    • ¼ cup chopped fresh mint leaves
    • 1 large eggplant, rinsed, ends trimmed, and thickly sliced crosswise
    • About ¾ cup Moroccan marinade reserved from Flank Steak with Warm Moroccan Spices
    • 1 large sweet onion, peeled and thickly sliced
    • 2 medium zucchini, rinsed, ends trimmed, and halved lengthwise
    • About ¾ cup Moroccan marinade reserved from Flank Steak with Warm Moroccan Spices

1. Lay bell peppers, zucchini, eggplant, and onion on baking sheets. Brush both sides of vegetables with Moroccan marinade (reserve any remaining). 2. Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. ab...

View full recipe at My Recipes

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