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Feel free to substitute vegetables according to what you have on hand.

Martha Stewart Living, June 2001

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Servings:
8
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Ingredients

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Directions

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  • In a bowl combine 2 teaspoons coarse salt, pepper, and oregano; set aside.

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  • Place sliced eggplant in a colander, and sprinkle both sides with remaining 2 teaspoons salt. Let sit 1 hour. Rinse quickly, and pat dry with paper towels; set aside.

  • Heat a grill or grill pan over medium-high heat. Arrange eggplant, peppers, zucchini, squash, radicchio, endive, and onion on a large rimmed baking sheet. Brush with the olive oil; sprinkle with salt-oregano mixture. Toss gently until evenly coated. Grill in batches until tender and grill marks appear (times will vary with each vegetable). Transfer back to baking sheet; let sit until cool enough to handle. Cut into 1-inch pieces, and transfer to a bowl. Add parsley and thyme, and toss to combine. Season with additional salt mixture if desired. Serve warm or at room temperature.

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