Recipe - Roasted Vegetable Salad

4 Red bell peppers
4 Or 5 large sweet onions,
cut or sliced up thick (ie.Vidalias)
1 lg Eggplant, cut or sliced up in rounds
Extravirgin olive oil
1/3 cup Thyme leaves, finely chopped
10 lg Sevengrain buns, split
Mayonnaise
2/3 cup Basil leaves, chopped
Coarse kosher salt and
freshly ground black pepper

Prepare a charcoal grill and light 1 hours before grilling.

Grill the bell peppers on the charcoal grill until tender and charred; when
cool, peel, seed, and slice.

Grill the onion and eggplant slices on the charcoal grill, 3 to 5 minutes
per side, until tender and charred. Brush with olive oil and sprinkle with
thyme while grilling.

The buns can be toasted, split, on the grill if you like. Spread both sides
lightly with mayonnaise and layer with either basil, onion, roasted pepper,
and salt and pepper, or eggplant, onion, roasted pepper, and salt and
pepper. Yield: 10 servings Typed in MMFormat by cjhartlin@msn.com Source:
The Martha Stewart Cookbook

Posted to MMRecipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 22,
1999