This recipe highlights the fresh produce beautifully!!!
3 medium tomatoes cut into 6 wedges each
1 medium red onion cut into 5 or 6 wedges
3Tbs extra virgin olive oil
3 slender Asian eggplants
1 clove of garlic pushed through a press
4.5 tsp best quality red wine vinegar
flaky sea salt like Maldon
1-2 Tbs minced parsley
2. put all veg (except eggplant) on a sheet pan cut side up. brush with olive oil. broil for approximately 15 minutes. Onions may finish first. Check the vegetables. When done, put pepper in a bowl and cover with plastic wrap for 15 minutes to steam. Remove skin.
3. while vegetables are broiling, place a flame proof rack over the burner and heat with medium flame. place eggplants on the rack and cook until soft and charred all over about 7-8 minutes. Be careful of any sparks. Use tongs and transfer to a plate to cool
4. Remove skin from peppers and tear into strips. Arrange on a platter with the onion and tomatoes. peel eggplant and tear into strips. Add to the platter.
5. Mix garlic, oil and vinegar. Pour over vegetables. Sprinkle with salt and parsley
Submitted by Sarah Marder