2 medium eggplants
1 teaspoon salt
1 medium yellow squash
1 medium zucchini
2 medium tomatoes
for the dressing:
1/2 cup virgin olive oil
2 1/2 teaspoons red wine vinegar
1 teaspoon coarse chopped fresh parsley
1 teaspoon coarse chopped fresh basil
to taste salt and black ground pepper
1/2 cup diced red bell pepper, or hot chile such as serrano
Preparation
Slice eggplants into 1/4-inch thick rounds. Sprinkle with salt, and layer in a colander. Set aside to drain for 20 minutes.
Press slices with paper towels to remove moisture. Preheat a gas or charcoal grill, (or place a stove-top grill pan over high heat). Slice squash and zucchini into 1/4-inch thick rounds, and slice tomatoes into 1/2-inch thick rounds.
Lightly brush all vegetables with oil, then grill turning once, until tender and slightly charred.
The dressing:
Whisk together oil, vinegar, parsley and basil. Season with salt and pepper.
To assemble: Place 1 eggplant round on a plate and stack on top a tomato round, a second eggplant round, and squash and zucchini rounds. Drizzle with dressing and top with diced red pepper.
