In a small bowl, whisk together the vinegar, garlic, and ginger. Slowly add the olive oil and whisk until combined. Season with salt and pepper. Add the cilantro, mint, coriander-seed powder, cayenne, ...

Preheat the oven to 400F. Toss the carrots , eggplant, sweet peppers, and red onion with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until the vegetables ...

Put the vegetables and fruit in a large bowl and toss with three quarters of the marinade until coated. Set aside at room temperature for 15 minutes. Light the charcoal or preheat the grill to high.