Italian Eggplant Vinaigrette

Ingredients

• 3 tablespoons balsamic vinegar 
• 2 large eggplants 
• 0.3 cup basil fresh chopped
• 0.3 cup mint leaves fresh chopped
• 2 tablespoons garlic cloves minced
• 6 servings garnishes: grape tomatoes fresh halved
• 4 tablespoons olive oil 
• 2.5 teaspoons salt divided
• 2  baby squash yellow
• 2 small zucchini 

Equipment

• food processor
• paper towels
• baking pan
• grill

Directions

1. Cut eggplants crosswise into 1/2-inch slices; sprinkle cut sides with 1 1/2 teaspoons salt.
2. Place slices in a single layer on paper towels; let stand 1 hour.
3. Cut zucchini and squash lengthwise into 1/8- to 1/4-inch-thick slices; set aside.
4. Process 1/2 teaspoon salt, 4 tablespoons olive oil, minced garlic, chopped basil, chopped mint, and balsamic vinegar in a food processor, stopping to scrape down sides.
5. Rinse eggplant slices with water, and pat dry.
6. Brush slices with olive oil mixture, sprinkle with 1/4 teaspoon salt. Arrange eggplant in a single layer on a lightly greased grill.
7. Grill eggplant slices, covered with grill lid, over medium-high heat (350 to 40
8. to 12 minutes or until lightly browned, turning and brushing with olive oil mixture.
9. Remove eggplant from grill.
10. Sprinkle zucchini and squash slices with remaining 1/4 teaspoon salt, brush with olive oil mixture. Arrange slices in a single layer on a lightly greased grill.
11. Grill zucchini and squash slices, covered with grill lid, over medium-high heat 5 minutes; turn and grill 2 more minutes.
12. Arrange grilled eggplant, zucchini, and squash in a even layer in a 13- x 9-inch baking dish.
13. Pour remaining olive oil mixture over vegetables. Cover and chill 8 hours.
14. Garnish, if desired.