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Salad of Eggplant, Zucchini and Tomato with Roasted Garlic Vinaigrette

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 Blenda d'Italia 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.

Cheshire Garden products used in this recipe:



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