Ingredients
6 sun-dried tomatoes (dry packed)
2 medium eggplants (peeled if desired)
sliced 3/4 inch thick
2 medium tomatoes, halved
2 medium onions, thickly sliced (1/2 thick)
2 medium green peppers, halved and seeded
1/4 cup olive oil or cooking oil
1 large clove garlic, minced
3 tbsp red wine vinegar
2 tbsp olive oil or cooking oil
1 to 2 tbsp snipped parsley
1/4 tsp salt
1/4 tsp pepper
Preparation
Soak sun-dried tomatoes in boiling water for 2 minutes. Drain, finely chop and set aside. Brush cut surfaces of sliced eggplant, halved tomatoes, sliced onions and halved green peppers with the 1/4 cup oil. Grill over hot coals about 5 minutes per side pr till charred and cooked turning once. Remove peel from peppers and skin tomatoes. Coarsely chop grilled vegetables and combine in a large bowl. Stir together sun dried tomatoes, garlic, vinegar the 2 tablespoons oil. parsley, salt and pepper, mix with vegetables. Serve at room temperture. If making ahead chill covered. Remove from refrigerator 1 hour before serving to bring to room temperture.
