Name: Eggplant, Squash and Tomato with Roasted Garlic Vinagrette
Ingredients: 4 lg Garlic cloves; unpeeled; Olive oil; 1 1/2 tb Balsamic vinegar; 1/3 c Olive oil; 3 lg Japanese eggplants, cut crosswise into; 1/2"-thick-rounds; 3 lg Summer squash, cut crosswise into; 1/2"- thick-rounds; 3 Tomatoes; thinly sliced; 16 Fresh basil leaves

Just because we have ridden in a car doesn’t mean that we are qualified to drive a car. In a sense, we have been passengers in the car of our parents’ faith… But just because we have seen their faith in action doesn’t automatically mean that we have the same faith. You see, salvation is a matter of your heart, not your parents’ hearts. You must have faith. You must believe. Don’t miss those important words in Romans 10:9: “believe in your heart.”

Karl Graustein

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian	Italian/, Tuscan	6	Servings

INGREDIENTS

4	lg	Garlic cloves; unpeeled
		Olive oil
1 1/2	tb	Balsamic vinegar
1/3	c	Olive oil
3	lg	Japanese eggplants, cut crosswise into
		1/2"-thick-rounds
3	lg	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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