Moroccan Salad with Grilled Vegetables and Chermoula

Instructions

1. 1
   Prepare the chermoula sauce by blending cilantro, parsley, garlic, cumin, paprika, lemon juice, and olive oil until you have a coarse paste. Season with salt and pepper.
2. 2
   Brush the zucchini, bell pepper, and eggplant slices with olive oil and season with salt and pepper.
3. 3
   Heat a grill pan over medium-high heat and grill each vegetable for 3-4 minutes per side until tender with light char marks.
4. 4
   Cut the grilled vegetables into bite-sized pieces and arrange on a plate.
5. 5
   Drizzle generously with chermoula sauce and toss gently to combine.
6. 6
   Let the salad sit for 5 minutes before serving to allow flavors to meld. Serve at room temperature.