Name: Eggplant, Squash and Tomato with Roasted Garlic Vinaigrette
Yield: Serves 6
Ingredients: 4 large garlic cloves, unpeeled; Olive oil; 1 1/2 tablespoons balsamic vinegar or red wine vinegar; 1/3 cup olive oil; 3 large Japanese eggplants, cut crosswise into 1/2-inch-thick rounds; 3 large yellow summer squash or zucchini, cut crosswise into 1/2-inch-thick rounds; 3 tomatoes, thinly sliced; 16 fresh basil leaves, chopped

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