Recipe - Grilled Tomato And Vegetable Salsa

3 tablespoon Olive oil
2 Cloves garlic; minced
3 teaspoon Oregano; fresh, finely
chopped or
One fourth teaspoon Oregano; dried, crumbled
3 teaspoon Thyme; fresh, finely chopped
or
One fourth teaspoon Thyme; dried, crumbled
1 Onion; peeled, halved
crosswise
1 pound Tomatoes; mediumsize,
cored, halved crosswise
1 Banana chile pepper or
1 Bell pepper; halved,
stemmed, seeded
2 lg Green onions; trimmed
1 Carrot; peeled, halved
lengthwise
1 Zucchini; halved lengthwise
One fourth cup Basil; fresh, chopped
1 tablespoon Balsamic or red wine vinegar
Salt
Pepper; freshly ground

Prepare barbecue (mediumhigh heat) or preheat broiler. Combine One half of
the olive oil, garlic, 1/3 of the fresh oregano and 1/3 of the fresh thyme
in a small bowl. (If using dried herbs, add to finished salsa.) Insert
wooden skewers crosswise into onion halves to hold shape. Brush oil mixture
over onion and remaining vegetables. Grill or broil vegetables until tender
and lightly charred on all sides, turning frequently. Cool slightly. Remove
skin from chili. Cut chili and other vegetables into One fourth " pieces. Combine
with remaining olive oil, fresh oregano and fresh thyme (or dried herbs) in
bowl. Stir in basil and vinegar. Season with salt and pepper. Serve warm or
at room temperature. (Can be prepared 6 hours ahead.) Yields 3 cups. Joel
Ehrlich Joel.Ehrlich@salata.com

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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