Servings: Serves 5
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.
Published on June 03, 2008