Recipe - Eggplant Squash And Tomato With Roasted Garlic Vinagrette

4 lg Garlic cloves; unpeeled
Olive oil
1 One half tablespoon Balsamic vinegar
1/3 cup Olive oil
3 lg Japanese eggplants, cut
crosswise into
1/2"thickrounds
3 lg Summer squash, cut
crosswise into
1/2" thickrounds
3 Tomatoes; thinly cut or sliced up
16 Fresh basil leaves

Preheat oven to 350#161#F. 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 olive oil. Set 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.
Posted to MCRecipe Digest V1 #200

Date: Mon, 12 Aug 1996 23:13:49 0400

From: ADAMSFMLE@aol.com
Suggested Wine: Beaujolais or Dolcetto
Nutr. Assoc. : 0 0 0 0 535 0 5179 0 0 0