Ingredients

1 large Eggplant Olive Oil sea salt 1 large red capsicum deseeded and cut into 6 pieces 1 large Green Capsicum deseeded and cut into 6 pieces 1 Tomato cored and halved crosswire 1 Spanish Onion cut into wedges Dressing 2 Garlic Cloves crushed 1 teaspoon Dijon mustard 1 tablespoon drained Caper Sicillian 1 tablespoon red wine vinegar 1 teaspoon sherry vinegar sea salt ¼ cup Extra Virgin Olive Oil ½ bunch Flat-leaf parsley leaves roughly torn

Description

Thinly Slice Eggplant Lengthwise And Toss With Olive Oil And Sea Salt, Then Cook On A Hot Barbecue Or Char-grill Until Charred And Tender. Toss Remaining Vegetables In Olive Oil And Sea Salt And Cook On A Hot Char-grill Or Barbecue Until Charred And Tende

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