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Ingredients

1. 1 cup extra-virgin olive oil
2. 1/2 cup finely chopped basil
3. Salt and freshly ground pepper
4. 6 Asian eggplants (about 2 pounds), sliced lengthwise 1/2 inch thick
5. 6 portobello mushrooms, stemmed
6. 2 fennel bulbs, stalks and feathery fronds discarded, bulbs sliced lengthwise 1/2 inch thick through the core
7. 2 medium zucchini, sliced lengthwise 1/2 inch thick
8. 2 medium yellow squash, sliced lengthwise 1/2 inch thick
9. 1 medium cauliflower, core trimmed, head sliced lengthwise 1/2 inch thick
10. 2 large red bell peppers, cored and quartered
11. Green Goddess Dressing 

Description

Food & Wine