Roasted Provencale Vegetable Salsa
|Oriental sesame oil||2 Teaspoon|
|Olive oil||2 Tablespoon|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Small eggplant||3⁄4 Pound|
|Small zucchini||1⁄4 Pound|
|Bell pepper||1 Small (Yellow Or Red)|
|Green onions||3 , sliced|
|Canned garbanzo beans||16 Ounce, drained, rinsed (1 Can, Alternately Known As Chickpeas)|
|Pimiento-stuffed green olives||2⁄3 Cup (10.67 tbs), drained|
|Toasted pita chips/Crackers / bread rounds||6 (For Serving)|
To Marinate: In a plastic zipper bag combine sesame and olive oils, vinegar, garlic, oregano, and salt and pepper to taste.
Cut ends off un-peeled eggplant and zucchini and slice lengthwise into 1/2-inch slices.
Remove core from pepper, cut into quarters and remove seeds.
Add vegetables to marinade, toss to coat, and marinate at room temperature for 1 hour or in the refrigerator up to 4 hours.
To Grill or Oven-Roast Vegetables: Prepare coals.
Oil grill rack and place it 3 to 4 inches from coals.
Remove vegetables from marinade and reserve marinade.
Grill vegetables over hot coals until lightly charred and soft.
Bell pepper wedges will take about 12 minutes, turned once; eggplant and zucchini slices, about 6 minutes, turned once.
Cool to room temperature.
To Bake in Oven: Preheat oven to 425°F.
Place vegetables on greased baking sheets.
Bake for 10 minutes, turn, and bake for 10 minutes more, or until soft.
To Assemble: Pulse garbanzo beans and olives in food processor with metal blade until coarsely chopped.
Remove to bowl.
Chop cooked vegetables in food processor or by hand into 1/2-inch pieces.
Stir into olive mixture.
Stir in reserved marinade and toss well.
Refrigerate for at least 6 hours.
(Salsa may be refrigerated up to 2 days.)