Grilled Eggplant and Pepper Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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While some wines are a hard match for vegetables, Syrah works really well with earthy and herbal veggies like eggplant, zucchini, and bell peppers-especially when they're grilled. French Syrah in particular makes the ginger in this dish pop. Prep and Cook Time: about 30 minutes. Notes: To toast pine nuts, bake in a 325° 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. 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 with warm moroccan spices |
1/2 cup pine nuts, toasted (see notes) |
1/4 cup chopped fresh mint leaves |
red wine vinegar |
salt and freshly ground black pepper |
Directions:
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 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. Transfer to a large cutting board as done.
3. Cut vegetables into 1-in. pieces and put in a bowl. Add pine nuts, mint, and any remaining marinade. Mix, adding more vinegar, salt, and pepper to taste.
4. Note: Nutritional analysis is per serving.
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