Ingredients

• 2 eggplants cut in 1/2-inch (1 cm) thick rounds
• 1 bulb fennel cut lengthwise in 1/2-inch (1 cm) thick slices
• 3/4 teaspoons salt
• 3 portobello mushrooms trimmed and quartered
• 2 zucchinis cut in 1/2-inch (1 cm) thick rounds
• 1 each sweet green pepper and sweet red pepper, cut in large pieces
• 3 tablespoons olive oil

Fresh Tomato Relish:

• 3 cups diced fresh tomatoes
• 1/4 cup minced red onion
• 1/4 cup finely chopped fresh flat-leaf parsley
• 3 tablespoons minced cornichons or dill pickles
• 3 tablespoons extra-virgin olive oil
• 4 teaspoons red wine vinegar
• 1 tablespoon drained caper chopped
• 2 cloves garlic minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon hot pepper flakes
• pinch each salt pepper and granulated sugar