- Yield
- 6 servings
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.