the peppers will take twice as long as the zucchini and eggplant. Remove from the grill. Cut the pepper strips in half crosswise. Toss all the vegetables in enough vinaigrette to coat and season with ...

1/2 kg eggplant 1 cup chopped onion 1/4 cup chopped garlic 1 tbsp chopped green chillies 4 tbsp basil oil 1 cup balsamic vinegar 1 cup extra virgin olive oil 1 cup chopped tomatoes 3 tbsp lemon juice ...

Lay each piece of grilled eggplant flat. 2. Top each with one piece of prosciutto ... Bake in oven at 350°F (180°C) for 8 minutes, remove from heat. 8. Drizzle with a little balsamic vinegar, serve ...

In a separate bowl, whisk 3 tablespoons olive oil, vinegar ... balsamic, Worcestershire and a pinch of salt. Simmer until flavors meld, about 3 minutes. Turn off heat, then scoop the soft eggplant ...