INGREDIENTS
2
red bell peppers, halved and seeded
1 1/2 lb
eggplant, cut into (1/2-inch-thick) slices (about 2 medium)
1
sweet onion, cut into 8 wedges
1 pint
cherry tomatoes
1/2 tsp
freshly ground black pepper, divided
3 tbsp
extra-virgin olive oil, divided
3/4 tsp
salt, divided
Cooking spray
1 tbsp
champagne vinegar
1/2 tsp
sugar
2
garlic cloves, minced
1 oz
oil-cured olives (about 12), pitted and halved
1/4 cup
fresh small basil leaves
1 tbsp
finely chopped fresh chives