Moroccan Grilled Vegetable Platter

Prep Time: 15 minutes
Total Time: 30 minutes
Makes: 4

Ingredients

  1. 1/4 cup (60 mL) olive oil
  2. 1 tbsp (15 mL) minced fresh gingerroot
  3. 1 tsp (5 mL) ground cumin
  4. 1 tsp (5 mL) ground coriander
  5. 3/4 tsp (4 mL) salt
  6. 1/4 tsp (1 mL) ground allspice
  7. 1/4 tsp (1 mL) ground cinnamon
  8. 1/4 tsp (1 mL) pepper
  9. Pinch ground cloves
  10. 1 baby eggplant (about 6 oz/175 g)
  11. 2 large zucchini
  12. 3 red peppers, quartered

Method

  1. In large bowl, stir together oil, ginger, cumin, coriander, salt, allspice, cinnamon, pepper and cloves. Cut eggplant into rounds, about 1/2-inch (1 m) thick; cut zucchini into slices diagonally, about 1/2-inch (1 cm) thick. Add eggplant, zucchini and red peppers to bowl; toss until well coated in spice mixture.
  2. Preheat grill to medium-high; grease grate well. Grill vegetables, turning occasionally, for 7 to 8 minutes for zucchini, 10 minutes for eggplant and 14 minutes for peppers, or until lightly charred and tender. Arrange vegetables on serving platter.

Tip: Garnish with 2 tbsp (30 mL) chopped fresh cilantro, parsley or mint if desired.

Tip: Eggplant has a rich and meaty texture. To yield these results, be sure to cook until soft and tender. If undercooked, it can have an unpleasant spongy