Ingredients
6 medium tomatoes, halved and cored
Coarse salt
2 medium eggplants, trimmed and sliced lengthwise into 1/4-inch-thick slices
2 tablespoons olive oil, plus more for brushing vegetables
Freshly ground black pepper
4 medium zucchini, trimmed and sliced lengthwise into 1/4-inch-thick slices
2 small red onions, halved through the root and thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
1 yellow bell pepper, ribs and seeds removed, thinly sliced
2 garlic cloves, minced
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sherry vinegar
Preparation
Preheat oven to 350 degrees. Place tomatoes skin side down in a roasting pan, and sprinkle with salt. Roast until tomatoes are very soft and lightly browned, about 1 hour. Remove from oven; set aside.
Meanwhile, preheat a charcoal or gas grill. Brush both sides of eggplant slices with oil; season with salt and pepper. Grill until softened, about 3 minutes per side. Transfer to a large plate. Brush zucchini slices with oil; grill until tender, 2 to 3 minutes per side. Transfer to plate.
In a large saute pan, heat 2 tablespoons oil over medium-high heat. Add onions, peppers, and garlic. Saute, stirring occasionally, until onions are soft and translucent, about 5 minutes.
Remove pan from heat. Stir in reserved tomatoes, eggplant, and zucchini. Season with salt and pepper; fold in parsley. Serve drizzled with vinegar.
