Roast the vegetables on a barbecue or under the broiler. If roasted with the skin on, then let cool and peel skin before chopping.
By hand, or in a food processor coarse chop the roasted vegetables. Add to the rest of the ingredients and let stand refrigerated overnight. Serve the next day with corn chips, or mix with mashed avacados for a delicious guacamole dip.
COOK'S NOTE: To get assistance on roasting fruits and vegetables, go here:Roasting Fruits & Vegetables
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