Scots Roasted Summer Vegetable Salad
12-15 Japanese eggplants, sliced lengthwise
5-6 green and yellow bell pepper (I used only green last weekend: my garden isn't far
along enough yet.)
4-5 Ortega-type chilies
16-20 Roma tomatoes, sliced lenthwise
1/2 cup chopped olives
1/2 cup chopped capers
2 teaspoons minced garlic
3 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1/2 cup chopped fresh basil
salt & pepper to taste
Brush veggies with oil into which garlic and salt has been added. Roast eggplant and tomatoes under broiler. Roast peppers directly on top of stove, then steam in paper bag. Peel skins off tomatoes and peppers, removing seeds from peppers. Chop the cooked (just-tender) veggies in 1/2 pieces. Assemble remaining oil mixture with vinegars and basil. Toss with veggies, olives and capers. Marinate overnight.
Serve warm over polenta or pasta as main course, or with vegan pita bread or baguettes as an appetizer.