• 1 shallot
• 2 garlic cloves
• 1 cuo red wine vinegar
• 1 Tbsp. Dijon mustard
• 4 Tbsp. organic sugar
• 2 1/2 cups olive oil
• 1 cup basil
• 1/2 cup filtered water
• Salt and pepper to taste

• 1 yellow squash , cut into 1/4-inch strips
• 1 zucchini , cut into 1/4-inch strips
• 1 Japanese eggplant , cut into 1/4-inch strips
• 1 large red onion , cut into 1/4-inch strips
• olive oil for brushing the vegetables
• Salt and pepper to taste
• 2 roasted red peppers
• 1/4 cup black olives
• 1/4 cup sun-dried tomatoes

• Salt and black pepper to taste
• Baby arugula

To make vinaigrette: Place the shallot, garlic, vinegar, mustard and sugar in a blender or food processor. Blend until smooth. With the blender running, add the olive oil in a slow drizzle (the dressing should emulsify). Add the basil and blend until smooth. Slowly drizzle in the water. Season to taste with salt and pepper.

To make vegetables: Brush both sides of the squash, zucchini, eggplant and red onion strips with olive oil and season with salt and pepper. Grill on both sides. Cut all the vegetables into small, even pieces and mix until well combined. Refrigerate until chilled.

To assemble salad: Toss the chopped vegetable mix with salt, black pepper and the basil vinaigrette to taste. Serve on a bed of baby arugula.