Grilled Eggplant and Pepper Salad
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.
- Servings: 6
Source: Sunset Magazine
Ingredients
- large bell peppers , rinsed, halved, stemmed, and seeded
- medium zucchini, rinsed, ends trimmed, and halved lengthwise
- large eggplant, rinsed, ends trimmed, and thickly sliced crosswise
- large sweet onion, peeled and thickly sliced
- About 3/4 cup Moroccan marinade reserved from Flank Steak with Warm Moroccan Spi
- pine nuts, toasted
- chopped fresh mint leaves
- Red wine vinegar
- Salt and freshly ground black pepper