All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
A link to %this page% was e-mailed
Brush the eggplants, onions, peppers and tomatoes with 1/3 cup oil. Grill the vegetables until the skins blacken and the vegetables are tender, turning every few minutes to ensure even cooking. Place in a container with a lid and let steam for 10 for 15 minutes. When cool enough to handle, peel the eggplants, peppers and tomatoes. Peel away the outer layer of the onions. Cut vegetable lengthwise into strips about 1 1/2 inches wide. Transfer to a bowl and mix in the vinegar, garlic and 1/4 cup oil. Season with salt and toss to mix well. Serve at room temperature on grilled bread.