Vinaigrette:

1/2 cup extra virgin olive oil
2 tbsp. red wine or combo red wine and balsamic vinegar
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 cup fresh basil, parsley and oregano, minced
3 cloves garlic, pressed

Vegetables:

2 medium eggplants, yellow squash or zucchini
2 large red, yellow, green or mixed bell peppers
1/2 lb red ripe plum or other medium tomatoes
kosher salt, for sprinkling

Wash eggplant and slice 1/2 inch thick. Sprinkle with kosher salt and leave in a bowl or colander for about an hour. Rinse well to remove salt and drain. Pat dry.

Meanwhile, grill tomatoes over hot coals until skins loosen and tomatoes soften. Remove skins and crush the potatoes with a potato masher or large fork. Add basil, pressed or pureed garlic, vinegar and half of the olive oil. Season with salt and pepper to taste.

Grill the peppers over hot coals until the skin begins to blacken and blister in spots. Remove peppers to a brown paper bag and fold up the top to close. Let the peppers sit until cool, then slip off the skins. Remove the seeds and stems. Slice in narrow strips and add to the tomatoes.

After the eggplant slices have been rinsed of salt and are dry, brush them well with olive oil. Grill the eggplant slices, turning only once until the slices are tender and have nice grill marks. Remove and cool for 5 minutes, then slice into 3/4-inch strips. Combine with the peppers and tomatoes, tossing well.

Taste and adjust seasonings. We often add a chiffonade of fresh basil or minced parsley and chopped fresh oregano leaves and chives when in season. Just a squeeze of fresh lemon can brighten the flavor of this or any salad.

Submitted by: Belle