4 sun dried tomatoes, chopped (in oil)
1/4 cup red wine vinegar
9 cloves garlic, smashed
1/2 cup olive oil (and some for brushing)
1/4 teaspoon red pepper flakes
Salt optional to taste
Black pepper, freshly ground to taste
2 portobello mushrooms, cleaned and stems removed
2 leeks (bulbs of young slender leeks)
1 yellow squash, sliced or use 1 zucchini, sliced
1 red pepper, seeded and sliced
1 eggplant, sliced
1/4 cup olive oil
Salt optional to taste
Black pepper, freshly ground to taste
Place tomatoes, vinegar and garlic in
a blender and blend until smooth. Slowly add half the olive oil
until emulsified. Season with salt and pepper to taste.
Preheat grill.
Cut eggplant crosswise into 1/4 inch thick
slices. For globe eggplant, place slices in a colander and salt
liberally to draw out moisture. Rinse with water and pat dry
with paper towels. If using slender eggplants, no salting is
required.
Slice the remainder of the vegetables
and brush with olive oil and season with salt and pepper to taste.
Grill until cooked through approximately
10 to 12 minutes (eggplant may take longer).
Arrange on a platter and drizzle with
tomato vinaigrette.
