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Grilled Green and Yellow Squash and Eggplant Salad with Basil Dressing

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Active Time:  30 Minutes
Total Time:  30 Minutes
  Serves 6
Zucchini, yellow squash and eggplant, with their gentle flavors, take well to assertive seasonings, including the smoky flavor of the grill. Basil and garlic also contribute to the overall effect with the robust salad, a perfect summer side dish.
For the Vegetables:
1/4 cup olive oil
3 medium zucchini, halved lengthwise
3 medium yellow squash, halved lengthwise
1 medium eggplant, quartered lengthwise
1 1-inch-thick slice of large red onion
For the Dressing:
3 tablespoons balsamic vinegar
3 garlic cloves, peeled, chopped
Freshly ground black pepper
1/3 cup olive oil

1 cup coarsely chopped fresh basil leaves
Light a charcoal fire and let it burn down to medium-hot or preheat a gas grill to medium-high. Position grill rack about 6 inches above heat source. On baking sheet with sides, drizzle oil over zucchini, squash, eggplant and onion slice. Toss to coat evenly.

Lay vegetables on rack. Cover and grill, turning vegetables several times, until well-marked and becoming tender, about 8 minutes for zucchini and squash, about 10 minutes for eggplant, and about 15 minutes for onion. Transfer to cutting board; cool to room temperature.

In food processor, combine vinegar, garlic, 3/4 teaspoon salt and 1/2 teaspoon of the pepper. With motor running, gradually add oil through the feed tube, blending until dressing thickens.

Cut zucchini, squash and eggplant into bite-size pieces. Coarsely chop onion. Combine vegetables in large bowl. Add dressing and toss. Add basil and toss again. Adjust the seasoning. Serve immediately.

Recipe created exclusively for by Michael McLaughlin.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 304
Sodium: 15mg
Fiber: 12g
Carbohydrates, Total: 22g
Protein: 7g
% Cal. from Fat: 65%
Fat. Total: 22g
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