This dish is a good way to use your summer produce, and quantities can be varied. 1 medium eggplant, cut in 6mm slices 1 small red onion, cut in 6mm slices 2 medium courgettes, cut in 6mm slices lengthwise and then halved olive oil for brushing salt and pepper to taste 1/4 cup fresh basil leaves, chopped 1/4 cup green olives, sliced 2 Tbsp red wine vinegar
Brush eggplant, red onion and courgettes with olive oil, sprinkle with salt and pepper and grill, turning once, until lightly browned. Add grilled veggies to vinegar, olives and basil, and mix well. Serve hot or chilled.
From the summer issue of Vegetarian Living New Zealand, Recipes for Summer.
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