Toss the vegetables with olive oil and a sprinkling of salt on a rimmed baking sheet, roasting pan or in a foil pan. To cook on the grill, cover the foil pan and cook in a covered hot grill until the vegetables are lightly charred and soft. To roast in the oven, heat the oven to 400 F. Cook the vegetables until soft and lightly charred, about 30 to 40 minutes. Cool and toss to taste with a few spoonfuls of Boscoli Family Olive Salad. Add chopped fresh herbs like parsley, oregano and chives and a dash of hot pepper sauce, if you like.
Serve with bruschetta or crackers.
* Original recipe can be found on the Cheater Chef website.