Grilled Green and Yellow Squash and Eggplant Salad with Basil Dressing
FOR VEGETABLES: Light a charcoal fire and let it burn down to medium-hot or preheat a gas grill to medium-high. Position grill rack about 6 inches above heat source. On baking sheet with sides, drizzle oil over zucchini, squash, eggplant and onion slice. Toss to coat evenly.
1/4 cup olive oil
3 medium zucchini, halved lengthwise
3 medium yellow squash, halved lengthwise
1 medium eggplant, quartered lengthwise
1 1-inch-thick slice of large red onion
3 tablespoons balsamic vinegar
3 garlic cloves, peeled, chopped
freshly ground black pepper
1/3 cup olive oil
1 cup coarsely chopped fresh basil leaves
Lay vegetables on rack. Cover and grill, turning vegetables several times, until well-marked and becoming tender, about 8 minutes for zucchini and squash, about 10 minutes for eggplant, and about 15 minutes for onion. Transfer to cutting board; cool to room temperature.
FOR DRESSING: In food processor, combine vinegar, garlic, 3/4 teaspoon salt and 1/2 teaspoon of the pepper. With motor running, gradually add oil through the feed tube, blending until dressing thickens.
Cut zucchini, squash and eggplant into bite-size pieces. Coarsely chop onion. Combine vegetables in large bowl. Add dressing and toss. Add basil and toss again. Adjust the seasoning. Serve immediately.
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