Eggplant, Squash And Tomato With Roasted Garlic Vinagrett
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Italian/, Tuscan | 6 | Servings |
INGREDIENTS
| 4 | Garlic cloves, unpeeled | |
| Olive oil | ||
| 1 1/2 | T | Balsamic vinegar |
| 1/3 | c | Olive oil |
| 3 | Japanese eggplants, cut | |
| crosswise into | ||
| 1/2"-thick-rounds | ||
| 3 | Summer squash, cut | |
| crosswise into | ||
| 1/2"- thick-rounds | ||
| 3 | Tomatoes, thinly sliced | |
| 16 | Fresh basil leaves |
INSTRUCTIONS
Preheat oven to 350#161#F. Place unpeeled garlic cloves in small baking dish. Drizzle garlic with olive oil and toss to coat. Roast garlic until very tender, about 25 minutes. Cool. Peel garlic and mince. Transfer to small bowl. Mix in balsamic vinegar. Gradually mix in olive oil. Set aside. Preheat broiler. Arrange eggplant slices in single layer on broiler pan. Brush both sides with olive oil. Sprinkle with salt and pepper. Broil until beginning to brown, about 4 minutes per side. Arrange squash slices in single layer on broiler pan. Brush tops of squash with olive oil; season with salt and pepper. Broil until tops begin to brown, about 4 minutes. Alternate eggplant and squash slices around edge of serving platter, overlapping slightly. Arrange tomato slices in center of platter. Sprinkle tomatoes with salt and pepper. Drizzle dressing over salad. (Salad can be prepared 2 hours ahead. Cover and let stand at room temperature.) Sprinkle salad with chopped fresh basil and serve. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com Suggested Wine: Beaujolais or Dolcetto Nutr. Assoc. : 0 0 0 0 535 0 5179 0 0 0
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Nutrition (calculated from recipe ingredients)
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Calories: 200
Calories From Fat: 153
Total Fat: 17.3g
Cholesterol: 0mg
Sodium: 125.7mg
Potassium: 686.6mg
Carbohydrates: 10.9g
Fiber: 4.1g
Sugar: 6.5g
Protein: 3.6g