Grilled Eggplant and Pepper Salad

Name: Grilled Eggplant and Pepper Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 large eggplant, rinsed, ends trimmed, and thickly sliced crosswise; 177 milliliters About Moroccan marinade reserved from Flank Steak with Warm Moroccan Spices; 59 milliliters chopped fresh mint leaves; 118 milliliters pine nuts, toasted (see Notes); 6 servings Red wine vinegar; 6 servings Salt and freshly ground black pepper; 1 large sweet onion, peeled and thickly sliced; 2 larges bell peppers (red, orange, and/or yellow), rinsed, halved, stemmed, and seeded; 2 mediums zucchini, rinsed, ends trimmed, and halved lengthwise

Grilled Eggplant and Pepper Salad might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 175 calories, 10g of protein, and 10g of fat per serving. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. Head to the store and pick up eggplant, bell peppers, mint leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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

Ingredients you will need

Bell Pepper

Eggplant

Zucchini

Onion

Equipment you will use

Baking Sheet

Brush both sides of vegetables with Moroccan marinade (reserve any remaining).

Ingredients you will need

Vegetable

Marinade

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. 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.

Ingredients you will need

Bell Pepper

Vegetable

Eggplant

Zucchini

Onion

Equipment you will use

Grill