Brush some olive oil over each of the vegetables. Then, working in batches, grill the vegetables until tender and lightly charred all over. Try not to shift the vegetables too much so that they can form some nice grill marks:Red bell peppers: about 8 to 10 minutes. Let cool, remove seeds and skin and then slice into strips.Zucchini, eggplant, onion, leeks and mushrooms: about 7 minutes.
Arrange the vegetables on a platter. Sprinkle with some salt and pepper, to taste.
Whisk the olive oil, balsamic vinegar, garlic and oregano in a small bowl until blended. Add a little salt and pepper to taste. Drizzle the dressing over the vegetables or serve it on the side.
The vegetables can be served warm or at room temperature.
Notes
The nutrition information does not include the dressing.
Refrigerate the esalivada within two hours of cooking. The leftovers should be eaten within one week.