Eggplant, Squash and Tomato in Balsamic Vinaigrette

[Guest guest]

Eggplant, Squash and Tomato in Balsamic Vinaigrette

 

4 large garlic cloves, unpeeled

olive oil

1 1/2 tablespoons balsamic vinegar or red wine vinegar

1/3 cup olive oil

1 medium-large eggplant, cut crosswise into

1/2-inch-thick rounds

1 lb. summer squash, 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. Salad

can be prepared 2 hours ahead. Cover and let stand at

room temperature. Sprinkle salad with chopped fresh

basil and serve.