from Chefs Jay Swift and Jeb Aldrich, 4th & Swift, Atlanta, Georgia
4 zucchini, halved lengthwise
3 eggplants, cut into ¾-inch slices
2 sweet red peppers, seeded
1 red onion, cut into ½-inch slices
4 large portabella caps
6 basil leaves, cut in chiffonade
½ cup extra virgin olive oil
2 tablespoons aged sherry vinegar
1 anchovy, minced (optional)
Oil for grilling
Salt and pepper
In a large bowl, toss tomatoes, zucchini, eggplant, red pepper, onion, and portabella lightly with salt and pepper and just enough oil to coat.
Grill vegetables in shifts as needed. Char tomatoes for one to two minutes. Grill zucchini, eggplant, and mushrooms until soft. Grill peppers and onions until cooked through. Allow vegetables to cool. Cut cooled vegetables into 1-inch pieces.
Toss vegetables with remaining ingredients and season to taste. Adjust seasoning as needed.