FODDER Flactem's Online Recipes
Grilled Eggplant and Pepper Salad (hits: 1599 )
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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
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.
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.