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Vegiterian

Grilled Eggplant and Pepper Salad

(hits: 1419 )
Serves 6 servings
Entered/Updated 2006-11-11 01:23:45
Country/Provence not provided
Ingredients:
2 large bell peppers (red, orange, and/or yellow), rinsed, halved, stemmed, and seeded
2 medium zucchini, rinsed, ends trimmed, and halved lengthwise
1 large eggplant, rinsed, ends trimmed, and thickly sliced crosswise
1 large sweet onion, peeled and thickly sliced
About 3/4 cup Moroccan marinade reserved from flank steak (see other recipe; notes)
1/2 cup pine nuts, toasted (see notes)
1/4 cup chopped fresh mint leaves
Red wine vinegar
Salt and freshly ground black pepper
Instructions:
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 inches above grill level only 3 to 4 seconds); 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 for onion and bell peppers, and 12 for zucchini. Transfer to a large cutting board as done.
3. 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.
Notes:
To toast pine nuts, bake in a 325? 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. Serve with Flank Steak with Warm Moroccan Spices, and Creamy Cumin-and-Garlic Potato Gratin.
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