Ingredients Jump to Instructions ↓

  1. 1 large eggplant -- (10 oz)

  2. 1 sweet red pepper

  3. 1 sweet yellow pepper

  4. 2 zucchini

  5. 1 red onion

  6. 12 mushrooms

  7. 1 tomato -- chopped

  8. 1/3 cup black olives -- slivered --dressing--

  9. 1/4 cup balsamic/red wine vinegar

  10. 1 tablespoon Dijon mustard

  11. 2 centiliters garlic -- minced

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon pepper

  14. 1/3 cup basil -- fresh, chopped

  15. 1/2 cup olive oil

Instructions Jump to Ingredients ↑

  1. Preparation : Cut eggplant into 1-inch thick slices. in colander, layer eggplant, sprinkling each layer lightly with salt. Let drain for 30 minutes. Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion into 1/2-inch thick slices; set aside separately. Trim ends of mushroom stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush vegetables with oil. Grill mushrooms and onion, turning occasionally, for 8-10 minutes. Grill zucchini and eggplant for 10 minutes or until tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream. Pour over vegetables, tossing gently to coat. Refrigerate for at least 4 hours or up to 8 hours. Bring to room temperature before serving. Garnish with tomato and olives.


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