Grilled Eggplant (Aubergine) And Pepper Salad

• 2 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
• 3/4 cup moroccan marinade (reserved from flank steak Flank Steak With Warm Moroccan Spices)
• 1/2 cup pine nuts, toasted
• 1/4 cup fresh mint leaves, chopped
• red wine vinegar
• salt & fresh ground pepper

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

orange bell peppers, zucchini, eggplant, sweet onion, moroccan marinade, pine nuts, mint, red wine vinegar, salt

Taken from www.food.com/recipe/grilled-eggplant-aubergine-and-pepper-salad-200475 (may not work)