Eggplant, Squash and Tomato with Roasted Garlic Vinagrette
| Yield: | 6 Servings |
| Categories: | Italian, Tuscan |
| 4 | lg | Garlic cloves; unpeeled |
| Olive oil | ||
| 1 1/2 | tb | Balsamic vinegar |
| 1/3 | c | Olive oil |
| 3 | lg | Japanese eggplants, cut crosswise into |
| 1/2"-thick-rounds | ||
| 3 | lg | Summer squash, cut crosswise into |
| 1/2"- thick-rounds | ||
| 3 | Tomatoes; thinly sliced | |
| 16 | Fresh basil leaves |
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