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
1/4 tsp cayenne
1/2 tsp ground pepper
Whisk marinade ingredients in a small jug.
Brush both sides of veggies