Ingredients
2 red onions peeled and sliced 1/4 inch
1 eggplant sliced 1/4 inch thick
4 roma tomatoes halved
4 small zucchini sliced lengthwise 1/4 inch
2 red bell peppers
2 ears of white corn, husked
1 bunch of basil leaves chopped
1/4 cup balsamic vinegar
Technique
Grill the onions, eggplant, and zucchini until they are tender. Cut the peppers in half and grill with the corn. Place all the vegetables in a large metal or ceramic bowl and cover with plastic wrap or foil. Let them steam in the bowl for about 15 minutes. After they are cool enough to handle cut the kernels of corn off, dice the remaining vegetable and toss with the basil and balsamic vinegar.
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