If using the barbecue, light this before doing anything else.
Pick over the parsley, remove and discard the stalks. Wash, spin-dry and reserve the leaves.
Smash and finely chop the garlic. Put to infuse in 4 tablespoons of the olive oil with some salt and pepper.
Cut the aubergines across into 5 mm/¼ in slices. Slice the courgettes lengthwise into 5 mm/¼ in strips. Halve and deseed the peppers. Trim the spring onions.
Brush the slices of bread on both sides with the garlic oil and toast on a baking tray in the oven until crisp and golden brown. Remove and, when cool enough, process to a fine crumb and reserve.
Make the dressing: rinse the capers and olives. Stone the olives and chop them and the capers, onion, garlic and tomatoes with a large-bladed knife. Do not use a processor, which will smash the ingredients to a mulch. Adjust the seasoning, if necessary. Put into a salad bowl with the olive oil and vinegar and stir.
Brush the vegetables with garlic oil and grill sequentially, starting with the aubergines, then doing the courgettes, followed by the peppers and last of all the spring onions, transferring them to a tray as they are done. Cut the pepper halves into strips.
Mix all the vegetables together in a large serving bowl. Add the parsley to the dressing and toss, then add to the vegetables and mix thoroughly. Scatter the crumbs on top.
As the aim is only to cover the dish with a thin crunchy topping; you may not use all of the crumbs. Any left over can be kept in a screw-top jar in the refrigerator.
© 1995 Alastair Little. All rights reserved.