A blend of summer squash, bell peppers, sweet onions, eggplant, summer tomatoes, olive oil, sea salt and fresh lemon thyme. We roast the vegetables separately (they have different roasting times) and then we mix them together. We cut the vegetables into strips for texture and plate appeal.


Serves 4


1 yellow squash, cut in half lengthwise
1 zucchini, cut in half lengthwise
1 red bell pepper
3 vine-ripened tomatoes, cut in half
1 eggplant, cut in half
1/2 cup olive oil
1 pinch salt and pepper, to taste
4 sprigs thyme, picked and chopped
2 tablespoons red wine vinegar
salt to taste

  1. Place all the vegetables onto a sheet pan and season with salt and pepper.
  2. Drizzle with olive oil.
  3. Move vegetables to your barbecue and grill until charred on the outside.
  4. Place back onto sheet pan and let cool at room temperature.
  5. Cut vegetables into even chunks and mix in a bowl.
  6. Add chopped thyme, red wine vinegar and salt to taste.

Place on chicken, fish, beef, salad, grilled bread or a fork and then eat.

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