Grilled Green and Yellow Squash and Eggplant Salad with Basil Dressing

(2 votes)

For Vegetables:
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
For Dressing:
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

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.

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.

Serves 6



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