2 Japanese eggplants
1 large zucchini
1 yellow summer squash
1 red onion
1 red bell pepper
1 small delicata squash
1/4 cup olive oil, divided
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon fresh rosemary, minced
1 clove garlic, minced
2 tablespoons currants or raisins
Wash the vegetables and cut the eggplant, zucchini and summer squash into slices lengthwise, about 1/2 inch thick. Peel the onion and cut into 8 wedges. Halve the pepper and remove stem and seeds. Cut the delicata into cross-slices about 1/3 inch thick and use a small knife or round cookie cutter to remove seeds from each slice.
Brush or drizzle all veg with 2 tablespoons of the olive oil and sprinkle them with a little salt and pepper.
Either grill over medium-high (350-400ºF) for 5 minutes on each side or stick them under the broiler for a few minutes, flipping as needed. Once the vegetables are tender-crisp, remove and let cool to handle.
Cut into bite-size pieces and toss with remaining ingredients. Taste for salt.
Best if you can let it marinate for a couple of hours and serve at room temperature.
Find it online: https://hilahcooking.com/caponata-salad/