Eggplant, Squash and Tomato with Roasted Garlic Vinaigrette

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Eggplant, Squash and Tomato with Roasted Garlic Vinaigrette

 

4 large garlic cloves, unpeeled

olive oil

1 1/2 tbsps. balsamic vinegar or red wine vinegar

1/3 cup olive oil

3 large Japanese eggplants cut crosswise into 1/2 inch thick rounds

3 large yellow summer squash or zucchini cut crosswise into 1/2 inch thick

rounds

3 tomatoes thinly sliced

16 fresh basil leaves chopped

 

Preheat oven to 350 degrees. Place unpeeled garlic cloves in small baking

dish.

Drizzle garlic with olive oil and toss to coat. Roast garlic until very

tender, about 25 minutes. Cool. Peel garlic and mince. Transfer to small

bowl. Mix in balsamic vinegar. Gradually mix in 1/3 cup olive oil.

Set dressing aside.

Preheat broiler. Arrange eggplant slices in single layer on broiler pan.

Brush both sides with olive oil. Sprinkle with salt and pepper. Broil until

beginning to brown, about 4 minutes per side. Arrange squash slices

in single layer on broiler pan. Brush tops of squash with olive oil; season

with salt and pepper. Broil until tops begin to brown, about 4 minutes.

Alternate eggplant and squash slices around edge of serving platter,

overlapping slightly. Arrange tomato slices in center of platter.

Sprinkle tomatoes with salt and pepper. Drizzle dressing over salad.

Sprinkle salad with chopped fresh basil and serve. Serves 6.