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. ---------------------------------------------------------------------------
Nutrition
Ingredients
