5 medium tomatoes
3 large sweet bell peppers
2 medium onion
1 medium eggplant (optional )
2/3 medium hot chillies
5 garlic cloves
1 tablespoons (freshly ground) caraway seeds salt to taste
for decoration: 2 hardboiled eggs olives and olive oil as needed Prepare the bell peppers by cutting into thick equal strips, and cut the onions in half, or smaller, depending on size.
You might also want to de-vein and de-seed the chillis at this point.
Cut the tomatoes in half. If they are large, scoop out the insides into a bowl. This will keep them from becoming soggy. Set the pulp aside.
Heat a grill tray at 250 degrees.
When the tray is hot, lay the vegetables on it. It should be hot enough that there is a sizzling sound. It has to be hot, and the vegetables have to be dry, so that you get the roasted taste, otherwise the salad will taste like steamed vegetables. Make sure you put the garlic cloves closest to you as they will need to be removed before the rest of the vegetables.