Grilled Eggplant, Zucchini and Potato Salad Moroccan Style

1 medium eggplant, cut into ½” thick pieces
2 zucchini, cut into ½” thick pieces
¼ cup olive oil
1 T. kosher salt
1 tsp. ground black pepper
2 lbs. Yukon gold, white rose or new potatoes, cut into 1” cubes
15 oz. can garbanzo beans, drained

Place the eggplant and zucchini on work surface. In a bowl, combine the oil, salt, and pepper. Brush both sides of each vegetable with oil mixture. Heat a grill to medium and grill eggplant and zucchini for 2-3 minutes per side, just enough to get grill marks, and the vegetables are tender. Remove from grill and cool. Cook the potatoes in salted boiling water for 10 minutes. Drain. Place in bowl and toss with 2 T. olive oil. Place the potatoes on outdoor grill in a “basket” so that they don’t fall through the grate. Grill for 2-3 minutes, tossing often, just to get a golden grill marking on each. Cut the eggplant and zucchini into 1” pieces. Place in a bowl along with the drained garbanzo beans and grilled potatoes.
Juice of 2 lemons
¼ cup olive oil
1 tsp. kosher salt
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. paprika
¼ tsp. ground cinnamon
1 jalapeno pepper, cored and chopped
1 cup chopped cilantro or Italian parsley

Whisk all ingredients together and toss into the vegetable mixture. Marinate for 1 hour before serving. Serves 6-8.

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