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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lay bell peppers, zucchini, eggplant, and onion on baking sheets. | 2. Brush both sides of vegetables with Moroccan marinade. | 3. 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. | 4. 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. | 5. Transfer to a large cutting board as done. | 6. Cut vegetables into 1 inch pieces and put in a bowl. | 7. Add pine nuts, mint and any remaining marinade. | 8. Mix, adding more vinegar, salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange bell pepper	2	2		-	-	-	-
zucchini	2		rinsed trimmed halved	4.62	0.6842	0.5962	0.08800000000000001
eggplant	1		rinsed trimmed sliced	-	-	-	-
onion	1		peeled sliced sweet	60.0	14.01	1.65	0.15
steak moroccan spice	3/4	cup		-	-	-	-
pine nut	1/2	cup	toasted	454.275	8.829	9.2407	46.1498
mint leaf	1/4	cup	chopped	-	-	-	-
red wine vinegar				-	-	-	-
salt pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.