Mixed Up Vegatable Dip Goodness

This is another one of those recipes where anything goes.  Here is what I did:

Start with:

2 small eggplants
3 peppers: 1 green, 1 red, 1 purple
1 yellow squash
1 clove of garlic, unpeeled

Pierce the eggplants and squash.  Roast at about 400 for 30 minutes or so, turning occasionally.  Remove eggplants and peppers from oven and place in a ziplock or a bowl sealed with plastic wrap to steam.  Remove garlic from oven.  Continue roasting squash. 

Peel garlic and smash with salt until a paste forms.  Place in serving bowl.  Peel eggplants and peppers.  Chop and place in serving bowl.  Remove squash from oven, chop, and add to serving bowl.  Add about 1/2 cup of diced tomatoes (you can roast and peel your own: follow the instructions for the peppers or just used canned), a couple of chopped pepperoncini peppers, some capers, and then drizzle with red wine vinegar and olive oil.  Add a little salt, pepper, oregano, parsley and anything else that sounds good.  Mix it all up. 

You can serve this hot or cold.  You can add feta, but I don't think it is necessary.  It is a wonderful dip with a variety of crackers, chips, and breads.