Chargrilled Vegetables With Basil Dressing. - cooking recipe

Ingredients

Vegetables
2 eggplants
1 3/4 lbs sweet potatoes
4 zucchini
2 red bell peppers
1 1/4 lbs button mushrooms
1/3 cup olive oil
Dressing
1/2 cup olive oil
2 garlic cloves
2 tablespoons balsamic vinegar
1/2 teaspoon sugar
1/3 fresh basil leaf

Preparation

Cut eggplants into 1/2 inch slices. Place on a wire rack, sprinkle with salt and leave for 30 minutes. Rinse and pat dry with paper towels.
Cut the sweet potatoes into 1/4 inch slices, and the zucchini into 1/2 inch slices lengthwise.
Quarter the peppers, remove seeds and membranes and chargrill skin-side-down, until the skin blackens and blisters. Place in a plastic bag and leave to cool. Peel away the skin.
Brush the eggplant, sweet potato, zucchini and mushrooms with oil. Barbecue in batches until lightly browned and cooked through.
Combine the dressing ingredients in a food processor and process until smooth.
Mix the vegetables with the dressing. Allow to cool, then cover and refrigerate until ready to use. Return to room temperature before serving.