Aubergine, Squash And Tomato With Roasted Garlic Vinagrette Recipe


  • 4 lrg Garlic cloves, unpeeled
  •     Extra virgin olive oil
  • 1 1/2 Tbsp. Balsamic vinegar
  • 1/3 c. Extra virgin olive oil
  • 3 lrg Japanese aubergines, cut crosswise into
  • 1/2 x "-thick-rounds
  • 3 lrg Summer squash, cut crosswise into
  • 1/2 x "- thick-rounds
  • 3 x Tomatoes, thinly sliced
  • 16 x Fresh basil leaves


Preheat Oven To 350#161#F. 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…

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