by Caitlin Saniga
- 1 pound eggplant, halved lengthwise
- 1 1/2 pounds tomatoes, halved
- 1 pound summer squash, halved lengthwise
- 1 green bell pepper, cut into 4 lengths
- 8 scallions, trimmed
- 3 tablespoons extra-virgin olive oil, divided
- black pepper
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme leaves
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high.
Sprinkle salt over the cut sides of the eggplant and let sit for 15 minutes. Rinse eggplant and pat dry.
Arrange eggplant, tomatoes, squash, bell pepper and scallion on a baking sheet and brush lightly with 1 tablespoon olive oil. Season with salt and pepper.
Grill vegetables, turning occasionally, until tender, transferring them to the baking sheet as they are done. The eggplant, tomatoes and scallion will be done quickest, 2-5 minutes. The squash and pepper will take about 5 minutes.
Slice three-quarters of the tomatoes in half and grate the cut side over the coarse holes of a grater into a medium bowl. Discard core and skin remnants. Whisk in the vinegar and remaining 2 tablespoons olive oil. Season to taste with salt and pepper. Set aside.
Chop the remaining tomatoes and transfer to a large bowl. Chop the rest of the vegetables into 1/2-inch pieces and add to the bowl. Drizzle the tomato vinaigrette over and toss to coat. Transfer to a serving bowl and garnish with thyme.
Makes 6-8 servings.
Recipe adapted from: Bon Appetit