| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Sami | Vegetables, Salads | 6 | Servings |
INGREDIENTS
| 1 | lg | Eggplant (10oz) |
| 1 | Sweet red pepper | |
| 1 | Sweet yellow pepper | |
| 2 | Zucchini | |
| 1 | Red onion | |
| 12 | Mushrooms | |
| 1 | Tomato; chopped | |
| 1/3 | c | Black olives; slivered |
| 1/4 | c | Balsamic/red wine vinegar |
| 1 | tb | Dijon mustard |
| 2 | cl | Garlic; minced |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/3 | c | Basil; fresh, chopped |
| 1/2 | c | Olive oil |
INSTRUCTIONS
DRESSING Cut eggplant into 1-inch thick slices. in colander, layer eggplant, sprinkling each layer lightly with salt. Let drain for 30 minutes. Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion into 1/2-inch thick slices; set aside separately. Trim ends of muchroom stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush vegetables with oil. Grill mushrooms and onion, turning occasionally, for 8-10 minutes. Grill zucchini and eggplant for 10 minutes or until tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream. Pour over vegetables, tossing gently to coat. Refrigerate for at least 4 hours or up to 8 hours. Bring to room temperature before serving. Garnish with tomato and olives. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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