A Large Eggplant Peeled And With The Ends Removed Cut Lengthwise Into About 3/4 Inch Slices
A Zucchini With The Ends Removed Cut Lengthwise Into About 3/4 Inch Slices
Three Tomatoes Cut in Half
A 3/4 Inch Slice Of Red Onion With The Outer Skin Removed
A Red Pepper With The Seeds And The Stem Removed Cut In Half
1/3 Cup And Two Tablespoons Of Olive Oil, Divided
Two Teaspoons Of Sea Salt, Divided
1/4 Teaspoon Of Ground Black Pepper
A Minced Garlic Clove
1/2 Teaspoon Of Crushed Red Pepper Flakes
The Juice Of 1/2 Lemon
A Teaspoon Of Red Wine Vinegar
A Tablespoon Of Chopped Fresh Italian Parsley
A Tablespoon Of Chopped Fresh Basil
Brush the eggplant slices, the zucchini slices, the red onion slice, the tomato halves, and the red pepper with two tablespoons of olive oil. Sprinkle these vegetables with a teaspoon of sea salt and 1/4 teaspoon of ground black pepper. Place the tomato halves on a hot gas or charcoal grill cut side up. Cook the tomato halves for 5 minutes without turning. On the same hot grill, cook the eggplant, the zucchini, the red onion, and the red pepper turning once for six minutes on each side. Remove the vegetables. Cut the eggplant, the zucchini, and the red pepper into about 1/2 inch strips. Dice the red onion into 1/2 inch pieces. Cut the tomato halves into quarters. Set the vegetables aside.
Into a salad bowl, add the minced garlic, a teaspoon of sea salt, and the crushed red pepper flakes. Mash with a fork to form a paste. Add the lemon juice and the red wine vinegar. Whisk until well blended. While whisking, slowly drizzle in the olive oil. Continue to whisk until the dressing is well blended and thickened slightly. Taste and add more sea salt and/or crushed red pepper flakes, if desired.
Add the grilled vegetables to the dressing. Toss so that the vegetables become coated with the dressing. Taste and add more sea salt and/or pepper, if desired. Add the chopped Italian parsley and the chopped basil. Toss again. Serve at room temperature.