Moroccan Chopped Salad
Heat grill to medium-high. In a bowl, whisk 3 tbsp oil, the lemon juice and zest, honey, 1 tsp ras el hanout, 1/4 tsp salt and the red pepper flakes.Advertisement
Toss eggplant, zucchini and red peppers with 2 tbsp oil, 2 tsp ras el hanout and 1/2 tsp salt. Grill eggplant 4 to 5 minutes per side and zucchini 3 minutes per side. Grill peppers 2 minutes per side, rotating 3 times, for a total of 8 minutes. Chop eggplant and zucchini into 1-inch pieces. Stem and core peppers, then slice into 1-inch pieces.
Toss veggies with parsley, raisins, almonds, dressing and 1/4 tsp salt. Serve with pita.