Grilled Pisto

• 3 medium to large tomatoes, cored and halved
• 1 small red onion, halved
• 1 red bell pepper, halved
• 1 small eggplant, cut in half lengthwise
• 1 small zucchini, cut in half lengthwise
• 1 jalapeno or Serrano chili, cut in half lengthwise
• 2 to 3 T olive oil
• kosher salt and pepper, to taste
• 3 tablespoons sherry vinegar, or to taste
• 1/2 teaspoon smoked Spanish paprika (pimenton), or more to taste

1. Preheat grill to medium, or alternatively, prepare grill pan indoors.
2. Brush vegetables with olive oil until evenly coated, and season with salt and pepper.
3. Grill vegetables, turning occasionally, until moderately charred and tender. The grilling times will vary from a few minutes for the tomatoes to 10 to 12 minutes for the peppers and onions. Transfer grilled vegetables to a platter and cool slightly.
4. Taste the jalapeno for heat. If hotter than desired, only use a portion of the pepper.
5. In the bowl of a food processor, combine grilled vegetables, Spanish paprika, and sherry vinegar (starting with a lesser amount). Pulse for 5 to 6 seconds. Add more sherry vinegar, smoked paprika, salt and pepper to taste. The spread should be well integrated but some chunks should still be visible. Alternatively, the grilled vegetables can be chopped into a medium dice by hand. Serve warm, at room temperature, or chilled.

tomatoes, red onion, red bell pepper, eggplant, zucchini, serrano chili, olive oil, kosher salt, sherry vinegar, paprika

Taken from food52.com/recipes/6035-grilled-pisto (may not work)