Bellarturo's Roasted Vegetable Bruschetta

We love this ! It's tasty and has so many uses. Just keep it in a glass jar in the fridge, keeping the top covered with olive oil. We use it on toasted Italian bread or Rusks, sometimes covered with cheese. We topped pizza, with or without cheese. I have also used it as a topping on steak, pork chops, chicken cutlets and even hamburgers! Best of all, when dinner time sneaks up on you, add some more oil and dress your pasta with it. Add grated cheese and a nice salad. Dinner is ready! Leftovers? Grab the frying pan and some eggs.

10 firm red plum tomatoes, cut into large chunks
1 medium eggplant, quartered and then sliced
8 cloves of garlic, peeled and sliced
1 medium red onion, thinly sliced
1 tablespoon of cured or jarred capers, rinsed lightly
2 medium zucchini, thinly sliced
1 red pepper
1 green pepper
Olive oil

Dressing
Reserved veggie juices
Balsamic vinegar
Oregano or basil; we use about 3 tablespoons fresh
5 tablespoons of fresh Italian parsley leaves, finely chopped or snipped
1/2 cup pitted Kalamata or other olive
Salt to taste, added if needed before serving
Crushed red pepper, optional

Preheat the oven to 400 degrees.Wash vegetables and let air dry in colander. Prepare them over a large bowl to catch the juices. Drain and save the juices for dressing them. You will need a large shallow pan that has been lightly coated with oil. Pour 1/4 cup olive oil in the bowl with the chopped vegetables. Stir gently but thoroughly making sure to all are coated. Sprinkle very lightly with salt to encourage the rendering of liquid. These juices will caramelize as the they roast.
Place the vegetables in the pan and place in oven. After 8 minutes, reduce the oven temperature to 300. Check frequently , using a spatula to move them around to avoid scorching and to make sure all sides have a turn at contact with the pan. When they are lightly browned, soft enough to eat but still holding shape, remove them from the oven.Transfer to a bowl and scrape the browned bits from the roasting pan.
Using a scissor cut the vegetables into fairly uniform small pieces .
Add the reserved juices , oregano, capers, parsley, and finely chopped olives.
Add the optional pepper, if desired and 2 tablespoons of Balsamic vinegar. Add more oil if needed. Store in the refrigerator and let sit at least 24 hours before serving.