Hot Grilled Vegetable Salad and Grilled Pita

• 1 1/2 lbs eggplant, preferably long and thin
• 5 small tomatoes
• 1 large red pepper
• 1 large green bell pepper
• 2 small onions, peeled
• 5 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• Salt and freshly ground black pepper to taste
• 3 tbsp chopped fresh parsley
• 18 cured black olives
• 4 pieces pita bread, cut into quarters
• Olive oil, as needed

Start a charcoal grill. Preheat oven to 350 degrees. Wash and dry vegetables but do not peel. Grill eggplant, tomatoes, peppers and onions over a very hot fire, turning occasionally, until black on all sides, about 12 minutes. Cut tomatoes in half. Coat all vegetables with 1 tbsp oil. Place vegetables in a roasting pan with tomatoes, cut side up and roast. Tomatoes will cook in 20 minutes, peppers and eggplant in 45 minutes, and onions in 1 hour. When done, remove from oven. When vegetables are done, place in a plastic bag and let stand 15 minutes. Core, seed and peel peppers. Slice into thin strips. Peel eggplant and tear into thin strips. Slice onions. Slip tomatoes out of skins and cut into quarters. Arrange vegetables on a serving dish, alternating in color. Season with salt and pepper and drizzle with remaining olive oil. Combine parsley and garlic then chop together until fine. Sprinkle over vegetables then garnish with olives and serve, stuffed into grilled pita bread quarters.