Ingredients:
- 3/4 cup moroccan marinade (reserved from flank steak flank steak with warm moroccan spices)
Directions:
- Lay bell peppers, zucchini, eggplant, and onion on baking sheets.
- Brush both sides of vegetables with Moroccan marinade.
- 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.
- 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.
- Transfer to a large cutting board as done.
- Cut vegetables into 1 inch pieces and put in a bowl.
- Add pine nuts, mint and any remaining marinade.
- Mix, adding more vinegar, salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.49 Kcal (542 kJ) | ||
| Calories from fat | 68.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 12% | |
|---|---|---|---|
| Sodium | 10.71mg | 0% | |
| Potassium | 424.05mg | 9% | |
| Total Carbs | 13.53g | 5% | |
| Sugars | 7.74g | 31% | |
| Dietary Fiber | 4.81g | 19% | |
| Protein | 3g | 6% | |
| Vitamin C | 48.1mg | 80% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 76.6mg | 426% | |
| Calcium | 42.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 62.98 Kcal (264 kJ) | ||
| Calories from fat | 33.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 12% | |
|---|---|---|---|
| Sodium | 5.21mg | 0% | |
| Potassium | 206.24mg | 9% | |
| Total Carbs | 6.58g | 5% | |
| Sugars | 3.77g | 31% | |
| Dietary Fiber | 2.34g | 19% | |
| Protein | 1.46g | 6% | |
| Vitamin C | 23.4mg | 80% | |
| Vitamin A | 0.7mg | 49% | |
| Iron | 37.3mg | 426% | |
| Calcium | 20.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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