Aubergine, Squash And Tomato With Roasted Garlic Vinaigrette Recipe


  • 4 lrg garlic cloves unpeeled
  •     Extra virgin olive oil
  • 1 1/2 Tbsp. balsamic vinegar or possibly red wine vinegar
  • 1/3 c. extra virgin olive oil
  • 3 lrg Japanese aubergines cut crosswise into 1/2-inch-thick rounds
  • 3 lrg yellow summer squash or possibly zucchini cut crosswise into 1/2-inch-thick rounds
  • 3 x tomatoes thinly sliced
  • 16 x fresh basil leaves minced


Preheat Oven To 350F. Place Unpeeled Garlic Cloves In Small Baking Dish. Drizzle Garlic With Extra Virgin Olive Oil And Toss To Coat. Roast Garlic Till Very Tender, About 25 Min.…

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