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• Wash and dry vegetables
• Cut peppers in half and remove stems, seeds and membranes
• Cut eggplant into 1/4 inch strips lengthwise - salt both sides of each piece and place on a rack over a tray for about an hour to exude juices.
• Remove hard ends from asparagus spears
• Rub olive oil inside and out of pepper halves
• Place on a baking sheet in a 450 oven until skins have blackened (Alternatively, char the peppers over a flame until blackened.)
• Place pepper halves into a bowl and cover with plastic wrap.
• Wipe excess salt and moisture from eggplant slices. Rub both sides with olive oil and place on a baking sheet in 450 oven until cooked and slightly browned - remove from tray and set aside
• Rub asparagus spears with oil and place on baking sheet in oven until cooked - remove and set aside
• Remove plastic wrap from peppers and peel off blackened skins - slice into 1/2 inch by 2-3 inch strips
• Cut eggplant across into 1/2 inch strips
• Cut asparagus spears in half
• Place in a shallow serving dish and drizzle with viniagrette
• Sprinkle with salt and pepper
• Serve warm or at room temperature
  
  This is nice served over the Lemon Basil Couscous
  
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