A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.
Ingredients
1 large eggplant, peeled and cut into 1/2-inch slices
1 large sweet onion, peeled and halved
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1 small zucchini, cut into 1/2-inch slices
8 fresh tomatoes, chopped
¼ cup balsamic vinegar
¼ cup olive oil
12 fresh basil leaves
salt and pepper to taste
Directions
