Sunday, September 03, 2006

Grilled Eggplant Salad

1 large eggplant, rinsed, ends trimmed, sliced in 1/2 inch rounds
2 large bell peppers, one red and one yellow, rinsed, halved, seeded, topped
2 medium zucchini, rinsed, ends trimmed, halved lengthwise
1 large onion, peeled and sliced thickly

Brush both sides with marinade (see below)
Grill on barbeque.(7-10 minutes, turning at the halfway mark) Vegetables should be beginning to brown and just tender when pierced.

Cut grilled veggies into 1 inch pieces and mix in a bowl. Add vinegar, salt, pepper to taste.

Add 1/2 cup pine nuts

Adapted from Grilled eggplant and pepper salad, Sunset magazine, September 2006

1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup white wine
1 Tbs lemon juice
1/2 teaspoon garlic powder
1 teaspoon oregano, dried
1 teaspoon basil, dried
1/4 teaspoon rubbed sage
1/4 teaspoon dried thyme
1 tsp ground salt
pinch cummin
1/4 tsp cayenne
1/2 tsp ground pepper

Whisk marinade ingredients in a small jug.

Brush both sides of veggies

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