Title: Charred vegetable relish
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
MMMMM---------------------TOMATO PROVENCALE--------------------------
      2 tb Olive oil
      2 tb Chopped fresh garlic
      3 tb Chopped fresh shallots
    1/2 c  Chopped onion
    1/2 c  Dry white wine
    1/4 c  Tomato paste
      4 c  Diced fresh tomatoes

MMMMM-------------------------SACHET BAG------------------------------
      2    Fresh basil stems
      2    Fresh oregano stems
      2    Fresh tarragon stems
      2    Fresh parsley stems
      5    Black peppercorns
      1    Bay leaf
      1    Piece cheesecloth
      1 md Red onion; sliced 1/4-inch
           HICK
           THICK
      1    Yellow pepper; stem and
           -seeds removed
      1    Yellow squash; sliced
           -1/4-inch thick
      1    Zucchini; sliced 1/4-inch
           -thick
      1    Eggplant; sliced 1/4-inch
           -thick
           Salt and pepper to taste
 
  Make Tomato Provencale:
  
  In a saucepan, slowly sweat garlic, shallots and onion in olive oil,
  stirring to avoid coloring. When vegetables are translucent, add wine
  and reduce. Add tomato paste and allow to cook. Add fresh tomatoes
  and sachet bag. Cook for about 40 minutes and set aside.
  
  For the vegetables:
  
  Place the sliced vegetables on a baking pan and season with salt and
  pepper. Place under hot broiler until vegetables are soft, but not
  mushy. Remove from heat and cool. Dice grilled vegetables and combine
  with Tomato Provencale. Season to taste with salt and pepper.
  
  NOTES : Recipe courtesy of Robert Wong
  
  Recipe