Instructions: Preheat broiler. Brush onion quarters, zucchini and squash halves and whole peppers with dressing; reserve remaining dressing. Broil 6 to 8 minutes, turning occasionally until vegetables are roasted and pepper skins blister and turn black. Remove from broiler. Place peppers in paper bag; close bag and let stand 15 minutes before peeling. Cool remaining vegetables. Peel skin from peppers; seed and remove membrane. Cut all roasted vegetables in large pieces; place in food processor bowl with metal blade. Process until coarsely chopped. Transfer to large bowl; add tuna, tomatoes, cucumbers, garlic, bread crumbs, 1-1/2 cups tomato juice and remaining dressing. Blend thoroughly. Add remaining 1/2 cup tomato juice to thin, if necessary.

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