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Ingredients
| eggplants: 2 |
| sweet potatoes: 1.75 lbs |
| zucchini squash: 4 whole squashes |
| red bell pepper: 2 peppers |
| white mushrooms: 1.25 lbs |
| olive oil: 1/3 cup |
| olive oil: 1/2 cup |
| garlic: 2 cloves |
| balsamic vinegar: 2 Tbl |
| granulated sugar: 1/2 tsp |
| fresh basil: 1/3 leaf |
Chargrilled Vegetables With Basil Dressing.
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
- Cut eggplants into 1/2 inch slices. Place on a wire rack, sprinkle with salt and leave for 30 minutes. Rinse and pat dry with paper towels.
- Cut the sweet potatoes into 1/4 inch slices, and the zucchini into 1/2 inch slices lengthwise.
- Quarter the peppers, remove seeds and membranes and chargrill skin-side-down, until the skin blackens and blisters. Place in a plastic bag and leave to cool. Peel away the skin.
- Brush the eggplant, sweet potato, zucchini and mushrooms with oil. Barbecue in batches until lightly browned and cooked through.
- Combine the dressing ingredients in a food processor and process until smooth.
- Mix the vegetables with the dressing. Allow to cool, then cover and refrigerate until ready to use. Return to room temperature before serving.