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1. Cut the eggplant into thin round slices.
2. Soak them in a bowl of water that has been slightly salted, for 20 minutes.
3. Drain the bowl and squeeze out the excess water from the slices.
4. Slice the zucchini and tomatoes into similar slices.
5. Cut the bell pepper into rings, and remove the stem and seeds.
6. Slice the onion into rings.
7. Brush the vegetables with olive oil on both sides and sprinkle with salt and pepper, to taste.
8. Preheat a grill.
9. Grill the vegetables until soft, turning often.
10. Allow to cool.
11. Drizzle the vinegar over the vegetables.
12. Divide the eggplant and zucchini among serving plates and arrange in an overlapping circle.
13. Top with the bell pepper slices, tomato and onion.
14. Sprinkle the fresh basil on top and serve.
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