Ingredients

2 medium eggplants, unpeeled, cut crosswise into 1/4-inch thick rounds

2 teaspoons of salt, divided in half

1 cup extra-virgin olive oil

1/3 cup balsamic vinegar

1/2 teaspoon freshly ground black pepper

1 1/2 pounds zucchini, washed, dried, and cut on the bias into 1/4-inch rounds

3 large red onions, sliced into 1/4-inch rounds

2 medium red bell peppers, cored, seeded, and cut into 3/4-inch squares

2 medium yellow bell peppers, cored, seeded, and cut into 3/4-inch squares

6 large heads of endive, cored, halved, and quartered lengthwise

• Garnish: 4 sprigs fresh basil

Description

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