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This simple summer salad takes advantage of the most popular vegetables from the home garden or farmers' market. It can also be made with grilled vegetables
- 4 large garlic cloves, unpeeled
- olive oil to coat garlic
- 3 tablespoons Cheshire
Garden Purple Basil and Garlic Vinegar
- 2 tablespoons olive oil
- 2 medium oriental eggplants, cut into 1/2" thick rounds
- 2 medium zucchini cut into 1/2" thick rounds
- 2 tomatoes, thinly sliced
- 1 tablespoon freshly grated Parmesan cheese
Preheat oven to 350°. Place the garlic cloves in a baking
dish and drizzle them with olive oil. Roast until tender, about
25 minutes. Cool. Squeeze the garlic out of its skin and blend with
the vinegar. Slowly whisk in the olive oil, creating a vinaigrette.
Heat the broiler. Place the eggplant and zucchini on a rack and
brush both sides lightly with the vinaigrette. Broil until the vegetables
begin to brown, about 4 minutes on each side.
Alternate slices of the eggplant and zucchini around the edge
of a serving dish. Place the tomatoes in the middle of the dish.
Drizzle everything lightly with the vinaigrette. Sprinkle with
parmesan cheese. Pass the remaining vinaigrette separately.
Serves 4 to 6 as a side dish.
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