Chargrilled Vegetables With Basil Dressing.

Ingredients

Vegetables

• 2 eggplants
• 1 3/4 lbs sweet potatoes
• 4 zucchini
• 2 red bell peppers
• 1 1/4 button mushrooms
• 1/3 cup olive oil

Dressing

• 1/2 cup olive oil
• 2 garlic cloves
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon sugar
• 1/3 fresh basil leaf

Directions

1. 1

   Cut eggplants into 1/2 inch slices. Place on a wire rack, sprinkle with salt and leave for 30 minutes. Rinse and pat dry with paper towels.

2. 2

   Cut the sweet potatoes into 1/4 inch slices, and the zucchini into 1/2 inch slices lengthwise.

3. 3

   Quarter the peppers, remove seeds and membranes and chargrill skin-side-down, until the skin blackens and blisters. Place in a plastic bag and leave to cool. Peel away the skin.

4. 4

   Brush the eggplant, sweet potato, zucchini and mushrooms with oil. Barbecue in batches until lightly browned and cooked through.

5. 5

   Combine the dressing ingredients in a food processor and process until smooth.

6. 6

   Mix the vegetables with the dressing. Allow to cool, then cover and refrigerate until ready to use. Return to room temperature before serving.