Ingredients
-
2
-
2
-
1
-
1
-
3/4
-
1/2
-
1/4
-
-
-
-
-
-
-
-
Directions
Grilled Eggplant (Aubergine) and Pepper Salad, This is a recipe from Sunset Magazine and best served with the Flank Steak with Warm Moroccan Spices recipe# 200474, they suggest a nice Syrah to be served with this meal as the spices of this meal loop into the same spices of the wine Note: To toast Pine Nuts, bake in a 325 degree F 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 , This is a recipe from Sunset Magazine and best served with the Flank Steak with Warm Moroccan Spices recipe# 200474, they suggest a nice Syrah to be served with this meal as the spices of this meal loop into the same spices of the wine Note: To toast Pine Nuts, bake in a 325 degree F 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
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Steps
|
1
Done
|
Lay Bell Peppers, Zucchini, Eggplant, and Onion on Baking Sheets. |
|
2
Done
|
Brush Both Sides of Vegetables With Moroccan Marinade. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Transfer to a Large Cutting Board as Done. |
|
6
Done
|
Cut Vegetables Into 1 Inch Pieces and Put in a Bowl. |
|
7
Done
|
Add Pine Nuts, Mint and Any Remaining Marinade. |
|
8
Done
|
Mix, Adding More Vinegar, Salt and Pepper to Taste. |
