This is one of my favorite summer recipes. It’s from The Complete Italian Vegetarian Cookbook by Jack Bishop.
Grilled Zucchini and Eggplant Salad with Tomatoes and Balsamic Vinegar (Serves 6)
3 medium zucchini (about 1.75 lb)
2 medium eggplants (about 1 lb)
1/4 cup extra virgin olive oil
1.5 TBL aged balsamic vinegar
2 medium, ripe tomatoes (about 3/4 lb)
1/4 cup minced fresh basil leaves
How to make it – Go here for the directions
The short version:
Core and cut up the tomatoes.
Cut zucchini and eggplant into strips. Brush them with oil, season with salt and pepper then grill until soft. Let cool and cut into chunks.
Whisk 2 tbl oil, vinegar, salt and pepper together.
Gently toss the tomatoes, zucchini, eggplant and dressing together.