More Summer Recipes from the Omnivore's Delight Archive -

Ingredients

• 2 ½ pounds ripe tomatoes, preferably of different colors coarsely chopped
• 1 tsp salt
• 1 tsp dried oregano
• 1 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 clove garlic minced or pressed
• ¼ tsp red pepper flakes
• ¼ tsp fresh ground pepper
• 1 cup fresh basil leaves
• 2 large eggplants
• 3 tbsp fresh lemon juice
• 3 medium cloves garlic minced
• ½ cup olive oil
• ½ cup chopped parsley
• Salt and pepper to taste
• A dash of tobacco (optional)
• 1 medium eggplant
• 4 bell peppers, preferably red, yellow, and orange
• 2 zucchini (1.5 pounds)
• ¼ cup olive oil, plus more for brushing the vegetables.
• ¼ cup balsamic or white wine vinegar
• 2 garlic cloves minced
• 2 oil-packed anchovies, chopped
• 1.5 tbsp fresh mint or oregano, minced
• 4 medium zucchini (about 8oz each) washed
• Salt and pepper to season
• Olive oil for brushing