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To make the Ajvar:
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Heat the broiler to high.
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Put the bell peppers on a foil-lined baking sheet close to the heat source.
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Turn the peppers frequently until the skin is charred on all sides.
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Remove from the broiler, and reduce the oven temperature to 450F.
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Wrap the peppers in the foil, and let them steam until soft.
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Skin, stem, seed, devein and coarsely chop them.
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Spray a parchment-lined baking sheet with nonstick cooking spray.
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Add the eggplant, and sprinkle it with salt and pepper.
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Lightly spray it again with cooking spray.
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Roast for 20 minutes, stirring once, until the eggplant is tender but not mushy or browned.
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Set aside to cool.
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Put the roasted peppers, eggplant, paprika, crushed red pepper and lemon juice into a food processor, and process until the mixture forms a thick paste.
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Scrape into a serving bowl, and set aside.
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To make the Roasted Potatoes and Asparagus:
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Spray 2 baking sheets with nonstick cooking spray.
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Halve the small potatoes, and quarter the larger ones.
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Put them onto 1 baking sheet, and sprinkle generously with salt and pepper.
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Lightly spray with nonstick cooking spray.
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Roast for 25 minutes, or until just tender.
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Put the asparagus on the other sheet pan.
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Sprinkle with salt and pepper, and roast for 5 to 10 minutes, or until crisp-tender.
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To serve, place a bowl of Ajvar in the center of a platter, surround it with the potatoes, and edge the platter with the asparagus.
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Serve the dish warm or at room temperature.
