Pat the eggplant slices dry, place on a broiling rack and brush with olive oil.

Arrange the peppers skin side up on foil placed over a broiling rack.

While the potatoes are cooking, cut the pepper into quarters, remove the stem and seeds and place the pepper face down on a broiling rack.

Cut the pepper into thick strips and place them face down on foil paper on a broiling rack.

Place the pepper strips skin side up on a broiling rack.

Put the peppers skin side up on a broiling rack and broil until the skins are charred and puffed.

Place the quarters skin side up on foil placed on a broiling rack.

Cut the peppers into quarters, flatten them out and place them skin side up on a broiling rack.

Meanwhile, cut the peppers in eighths and place them skin side up on a broiling rack.