准备

Salt the tomatoes:

• 用犹太洁食盐撒上西红柿的切割侧面，然后将西红柿放在架子上，将其切成薄片，在架子上的烤盘上。在烤其他蔬菜时，让西红柿沥干30分钟。

Grill the vegetables:

• 将气体烤架加热到高。使用蔬菜剥皮剂，纵向从茄子上剥皮：它看起来会条纹（或者使用叉子深度评分皮肤）。修剪末端。将茄子横向切成约3/8英寸厚的圆形。用大量的橄榄油刷两面，并用犹太盐酸味。将切片放在烤架上并盖上盖子。烧烤，偶尔用钳子检查，直到两侧切成薄片，每侧3至4分钟。从烤架上取下茄子，用箔纸包裹15至20分钟，直到变软并完全煮熟。

• Thread the onion slices onto thin metal skewers (poultry lacers work great) or soaked wooden skewers. Brush liberally with olive oil and season with kosher salt. Put the onion skewers and the pepper on the grates and cook, turning with tongs as needed until the onion slices are well browned on both sides and the pepper skin is blackened on all sides about 15 minutes total. Remove the onions from the grill and wrap them in foil for at least 10 minutes, until they are softened and completely cooked through. Wrap the pepper in foil or put it in a paper bag to cool completely. When the pepper is cool, peel off the blackened skin and remove the stem and seeds.

• Lower the grill heat to medium. Rub the tomatoes lightly with olive oil. Put the tomatoes on the grill, cut side down, and grill for 7 to 9 minutes. Carefully turn them over with a spatula and move them to the coolest area of the grill. Cook until much of the moisture is gone, 8 to 12 minutes. Using a spatula, press them gently to flatten and encourage the moisture to release.

Finish the compote:

• Cut the peeled and seeded grilled bell pepper into very small dice and put it in a medium bowl. (Peel the pepper over a colander set in a bowl to capture all those delicious juices; add them too.) Dice the grilled eggplant, onion, and tomatoes and add them to the bowl. Fold in the salt, mint, basil, vinegar, orange juice, garlic, and oil. Let sit for 15 minutes. Taste and season with more salt and pepper, if you like. Serve at room temperature.

Make Ahead Tips

The compote keeps in the refrigerator for several days.

烤蔬菜面食：煮1/2磅的干卷大面食，排干，用少许橄榄油和犹太盐，然后加入1-1/4至1-1/2杯浓汤。用切碎的新鲜草药和一点磨碎的橙皮装饰。
Ravioli or Tortellini with Grilled Vegetable Sauce:Gently heat 1 cup of the compote. Cook 1/2 lb. ravioli or tortellini; whisk a few tablespoons of the pasta water into the vegetable compote. Spoon over the pasta; garnish with toasted pine nuts and grated Parmigiano-Reggiano.
烤蔬菜crostini：Brush thin baguette slices with olive oil and toast or broil. Top each with a heaping teaspoon of the compote and garnish with a sprig of mint.
烤蔬菜蘸酱：将汤料放入一个宽阔的碗中，并用烤的咸皮塔饼楔子包围。
烤蔬菜比萨：Spread 1/3 cup of the compote on an 8-inch round of shaped pizza dough. Sprinkle with grated Fontina and bake at 450°F for 12 to 14 minutes, or cook on an outdoor grill.