Eggplant, Squash and Tomato Salad with Roasted Garlic Vinaigrette

When the Summer produce is in season this is a way I use all the ingredients and put in one salad.

The contrasting flavors from the grilled vegetables, roasted garlic and fresh tomatoes is what this dish is about, a mouth full of different textures and flavors.

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I seasoned the salad with the Sariette Blend and Aleppo Pepper Flakes. I used an 18 year old aged Balsamic for the vinaigrette

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Brush the eggplant with an oil before grilling.

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The roasted garlic I will use in the vinaigrette. I used the infused oil for brushing the eggplant and zucchini.

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The eggplant and squash are grilled before assembling the salad.

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Ingredients:

4 large garlic cloves, unpeeled

Olive oil, brushing vegetables

1 tsp Dijon mustard

1 Tbl shallot, chopped

2 Tbl fresh herbs, basil, chives, parsley

¼ cup Premium 18 year Aged Balsamic Vinegar or red wine vinegar

¾ cup Basil Extra Virgin Olive Oil

3 medium size eggplants, cut crosswise into 1/2-inch-thick rounds

3 large yellow summer squash or zucchini, cut crosswise into 1/2-inch-thick rounds

2 tsp Sariette Blend or a combination of garlic powder, onion powder

Salt and Pepper

3 tomatoes, thinly sliced

16 fresh basil leaves, chopped

Aleppo pepper

Optional: goat cheese or fresh mozzarella, toasted nuts, fresh herbs for garnish

Directions:

Preheat oven to 350°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 mustard, shallot, herbs and balsamic vinegar. Gradually mix in 3/4 cup olive oil. Set dressing aside.

Preheat broiler or preheat your grill. Arrange eggplant slices in single layer on lined sheet pan. Brush both sides with olive oil. Sprinkle with sariette, salt and pepper. Broil or grill 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 cheeses and a few toasted nuts if using. Serve cold or room temperature.

 

SaladsLili Courtney