Spicy Grilled Eggplant And Zucchini Salad With Thai Flavors

Ingredients

• 1 1/2 lbs. asian eggplant, ends trimmed and cut lengthwise
• 1 or 2 medium zucchini, ends trimmed and cut into lengthwise strips
• grapeseed or peanut oil for brushing vegetables and grill
• salt and fresh ground black pepper for seasoning vegetables
• 4 green onions, thinly sliced
• 1/4 cup (or more) chopped cilantro, mint, or thai basil
• 1/4 cup chopped peanuts
• 3 t fresh lime juice
• 1 t + 1 tsp. fish sauce
• 2 tsp. sriracha sauce (or less; this was spicy but not unbearable for me)
• 1 tsp. sugar, splenda, or stevia in the raw granulated sweetener (use splenda or stevia for south beach diet)
• 2 tsp. grapeseed or peanut oil