Grilled Tomato & Vegetable Salsa

Yields 3 Cups

     3 tbls      olive oil                  1           banana chili, or
     2           garlic cloves, minced      1           bell pepper, halved,
     3 tsps      oregano, fresh, finely                 stemmed, seeded
                 chopped, or                2 large     green onions, trimmed
   1/4 tsp       oregano, dried,            1           carrot, peeled, halved
                 crumbled                               lengthwise
     3 tsps      thyme, fresh, finely       1           zucchini, halved
                 chopped, or                            lengthwise
   1/4 tsp       thyme, dried, crumbled   1/4 cup       basil, fresh, chopped
     1           onion, peeled, halved      1 tbls      balsamic, or
                 crosswise                  1 tbls      red wine vinegar,
     1 lb        tomatoes, medium-size,                 salt
                 cored, halved cross-                   pepper, freshly ground
                 wise

Prepare barbecue (medium-high heat) or preheat broiler.
Combine  1/2 of the olive oil, garlic, 1/3 of the fresh oregano and 1/3 of the
fresh thyme in a small bowl. (If using dried herbs, add to finished salsa.)
Insert wooden skewers crosswise into onion halves to hold shape.
Brush oil mixture over onion and remaining vegetables.
Grill or broil vegetables until tender and lightly charred on all sides,
turning frequently.
Cool slightly.
Remove skin from chili.
Cut chili and other vegetables into  1/4 " pieces.
Combine with remaining olive oil, fresh oregano and fresh thyme (or dried
herbs) in bowl.
Stir in basil and vinegar.
Season with salt and pepper.
Serve warm or at room temperature.
(Can be prepared 6 hours ahead.)

Joel Ehrlich 
From the Chile-Heads Recipe Collection
http://neptune.netimages.com/~chile/recipes.html