Grilled Eggplant And Pepper Salad

By Sunset
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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

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