Grilled Vegetables with Tomato Oil Recipe – Sunset Magazine

Ingredients

• 2 sweet onions (6 oz. each), such as Maui or Walla Walla, peeled
• 3/4 to 1 pound Asian or regular eggplant
• 2 or 3 zucchini (1/4 lb. each)
• 2 or 3 bell peppers (1/2 lb. each), red, yellow, or green
• 2 portabella mushrooms (4-in.-wide caps)
• About 1/3 cup olive oil
• 3 tablespoons drained minced dried tomatoes packed in oil
• Salt and pepper