Ingredients
2 medium zucchini
2 medium yellow squash
1 medium eggplant
1 bunch asparagus (optional)
1 vidalia onion
1 red pepper
white wine of preference
extra virgin olive oil
Preparation
Slice all vegetables except asparagus into larger bowl (quartering eggplant to make it easier to handle) sprinkling liberal with wine to coat veggies and keep them from turning. Cut asparagus into bite size pieces and add to bowl. Spread mixture in a broiling pan and broil until just barely softened. Return to bowl and finish with olive oil.
