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Grilled and Marinated Summer Vegetable Salad

Ingredients

  • Marinade
  • 1/2 cup extra virgin olive oil
  • 1/3 cup white balsamic vinegar
  • 1tsp salt
  • 1/4tsp coarse ground pepper
  • 1tsp sugar
  • 2 cloves garlic, grated
  • 1/2tsp dried oregano or 2tbsp fresh oregano
  • 3 or 4 basil leaves torn into bits
  • Vegetables
  • 2 small eggplant, sliced ¼ inch thick lengthwise
  • 2 small zucchini sliced ¼ inch thick lengthwise
  • 2 medium salad tomatoes cut into chunks

Directions

  1. Place all the marinade ingredients in a rectangular glass casserole dish and mix to combine. Set aside.
  2. Brush the eggplant and zucchini slices with olive oil and grill them until soft but not mushy. Transfer them immediately to the marinade and coat them in the mixture.
  3. Add the tomato chunks and toss gently. Cover and leave at room temperature for several hours before eating.
  4. Serve with crusty bread
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