This is a nice topping for hamburgers/hot dogs
or as a topping for crackers and toasted mini breads.

Veggie Tapanade

Chop in bite size pieces:
1 eggplant
1 fennel bulb
1 red pepper
1 red onion or 1 Vidalia onion
1 package mushrooms
3 garlic cloves, minced

Toss with 3 Tbs olive oil and roast at 400 oven 20 min.

Cool (above) and add:
1/2 cup chopped green olives
1 can artichokes, chopped
s/p
hot pepper flakes (to taste)
2 Tbs vinegar, red wine or balsamic (or more to taste)
lots of chopped fresh parsley

Cover and let marinate in fridge overnight.
Judy/Buffalo