Eggplant, Squash And Tomato With Roasted Garlic Vinaigrette

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
202
FAT
43%
CHOL
0%
SOD
2%

Comments

Add a comment

Ingredients for 6 servings

4 large garlic cloves, unpeeled

Olive oil

1 1/2 tablespoons balsamic vinegar or red wine vinegar

1/3 cup olive oil

3 large Japanese eggplants, cut crosswise into 1/2-inch-thick rounds

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

3 tomatoes, thinly sliced

16 fresh basil leaves, chopped

You might also like

Eggplant Veggie Burgers
Love and Olive Oil
Moussaka
Foodess
Eggplant Rollatini With Tomato-Basil Sauce From...
Weight Watchers
Zucchini, Eggplant, Tomato Gratin
Simply Recipes
Super Skinny Eggplant Lasagna
The Skinny
Eggplant And Zucchini In Tomato-Garlic Sauce
Bon Appetit
Ratatouille
Real Simple
Ratatouille Tart
smitten kitchen
Moussaka Shepherd's Pie
Foodess
Italian Seitan, Roasted Eggplant, Zucchini, Gar...
Veggie Num Num