|
|
|
|
Serves: 8
2
medium eggplants
1 teaspoon salt
1 medium yellow squash
1 medium
zucchini
2 medium tomatoes
for the dressing:
1/2 cup virgin olive
oil
2 1/2 teaspoons red wine vinegar
1 teaspoon coarse chopped fresh
parsley
1 teaspoon coarse chopped fresh basil
to taste salt and black
ground pepper
1/2 cup diced red bell pepper, or hot chile such as serrano
Slice eggplants into 1/4-inch thick rounds. Sprinkle with salt, and
layer in a colander. Set aside to drain for 20 minutes.
Press slices with
paper towels to remove moisture. Preheat a gas or charcoal grill, (or place a
stove-top grill pan over high heat). Slice squash and zucchini into 1/4-inch
thick rounds, and slice tomatoes into 1/2-inch thick rounds.
Lightly brush
all vegetables with oil, then grill turning once, until tender and slightly
charred.
The dressing:
Whisk together oil, vinegar, parsley and basil.
Season with salt and pepper.
To assemble: Place 1 eggplant round on a plate
and stack on top a tomato round, a second eggplant round, and squash and
zucchini rounds. Drizzle with dressing and top with diced red pepper.
