ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Eggplant and Pepper Salad

Thayer Allyson Gowdy
Yield Makes 6 servings
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.


  • 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

Nutrition Information

  • calories 252
  • caloriesfromfat 68 %
  • protein 6 g
  • fat 19 g
  • satfat 2.6 g
  • carbohydrate 19 g
  • fiber 4.2 g
  • sodium 283 mg
  • cholesterol 0.0 mg

How to Make It

  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.