Grilled Eggplant (Aubergine) And Pepper Salad - cooking recipe

Ingredients

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

Preparation

Lay bell peppers, zucchini, eggplant, and onion on baking sheets.
Brush both sides of vegetables with Moroccan marinade.
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.
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.
Transfer to a large cutting board as done.
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.