Grilled Ratatouille Salad
Ingredients
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 2 cloves garlic
- 1 tsp salt
- 340 grams (12 ounces) baby zucchini, halved lengthwise
- 340 grams (12 ounces) small Japanese eggplant, quartered lengthwise
- 340 grams (12 ounces) cherry tomatoes
- 340 grams (12 ounces) onions, sliced into 1/2-inch thick rings and separated
- 15 g basil
- 1/2 clove garlic
- 1/4 cup olive oil
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