Panini-Grilled Ratatouille Salad

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1 medium firm eggplant, peeled, halved and cut in 1/2 inch slices

1 zucchini, halved and cut in 1/2 inch slices

1 yellow squash, halved and cut in 1/2 inch slices

1 small red onion, halved and sliced

1 red bell pepper, coarsely chopped

3 tablespoons extra-virgin olive oil, divided

Salt and freshly ground black pepper

4 cloves garlic, peeled

1 cup grape tomatoes, halved

2 tablespoons balsamic vinegar

1 small bunch basil leaves, cut in chiffonade

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