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Italian Eggplant Vinaigrette




Source of Recipe


Southern Living






List of Ingredients



• 2 large eggplants
  
• 2 1/2 tsp salt, divided
  
• 2 small zucchini
  
• 2 yellow squash
  
• 4 T olive oil
  
• 4 garlic cloves, minced (about 2 T)
  
• 1/4 cup chopped fresh basil
  
• 1/4 cup chopped fresh mint
  
• 3 T balsamic vinegar
  
• Garnishes: halved grape tomatoes, fresh basil sprigs
  






Instructions



1. Cut eggplants crosswise into 1/2" slices; sprinkle cut sides with 1 1/2 tsp salt. Place slices in a single layer on paper towels; let stand 1 hour.
   
2. Cut zucchini and squash lengthwise into 1/8" to 1/4" thick slices; set aside.
   
3. Process 1/2 tsp salt, 4 T olive oil, minced garlic, chopped basil, chopped mint, and balsamic vinegar in a food processor, stopping to scrape down sides.
   
4. Rinse eggplant slices with water, and pat dry. Brush slices with olive oil mixture, sprinkle with 1/4 tsp salt. Arrange eggplant in a single layer on a lightly greased grill.
   
5. Grill eggplant slices, covered with grill lid, over medium-high heat (350 to 400) 10 to 12 minutes or until lightly browned, turning and brushing with olive oil mixture. Remove eggplant from grill.
   
6. Sprinkle zucchini and squash slices with remaining 1/4 tsp salt, brush with olive oil mixture. Arrange slices in a single layer on a lgihtly greased grill.
   
7. Grill zucchini and squash slices, covered with grill lid, over medium-high heat 5 minutes; turn and grill 2 more minutes.
   
8. Arrange grilled eggplant, zucchini, and sqush in an even layer in a 13" x 9" baking dish. Pour remaining olive oil mixture over vegetables. Cover and chill 8 hours. Garnish, if desired.
   






Final Comments


Makes 6 servings.