Grilled Eggplant (Aubergine) and Pepper Salad

Name: Grilled Eggplant (Aubergine) and Pepper Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 large orange bell peppers; 2 medium zucchini; 1 large eggplant; 1 large sweet onion; 0.75 cup moroccan marinade; 0.5 cup pine nuts; 0.25 cup fresh mint leaves; apple cider vinegar; salt & fresh ground pepper

Aubergine, orange bell peppers and zucchini grilled for a Moroccan salad.

35 min · Serves 6 · Easy

Ingredients

2 large orange bell peppers, or 2 large yellow bell peppers
2 medium zucchini, rinsed, ends trimmed, and halved lengthwise
1 large eggplant, rinsed, ends trimmed, and thicly sliced crosswise
1 large sweet onion, peeled and thickly sliced
180 mlmoroccan marinade, reserved from flank steak Flank Steak With Warm Moroccan Spices
120 mlpine nuts, toasted
60 mlfresh mint leaves, chopped
apple cider vinegar
salt & fresh ground pepper

Method

Start cooking mode

Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: easy

1
Lay bell peppers, zucchini, eggplant, and onion on baking sheets. Brush both sides of vegetables with Moroccan marinade.
2
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.
3
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.
4
Transfer to a large cutting board as done. Cut vegetables into 1 inch pieces and put in a bowl.
5
Add pine nuts, mint and any remaining marinade. Mix, adding more vinegar, salt and pepper to taste.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.