Page 26 - Demo

26 || FITNESS MAGAZINE || SEPTEMBER 2015 1 large eggplant or a dozen mini (%u201cfairy tale%u201d) eggplants1 large onion2 medium zucchini2 medium summer squash1 cup cherry or grape tomatoesSeveral fresh basil leaves, thinly slicedSalt and pepper1/4 cup fresh tomato water(method below)2 tablespoons olive oil1 tablespoon champagne or white wine vinegar1 garlic clove, thinly sliced1/2 teaspoon fresh thyme leavesPinch of saltMake the tomato water by taking half of a tomato and squeezing it into a bowl; strain the liquid and whisk together with the vinegar, olive oil, and salt, then add the garlic clove and thyme leaves. Set aside for 30 minutes, then whisk together again just before pouring over the salad.1. Prepare the eggplant by slicing it into 1/2-inch rounds (if using one large) or slicing in half lengthwise (if using mini). Sprinkle lightly with salt and set aside for about 15 minutes. 2. Slice the onion into 1/2-inch slices. Heat the grill to medium-high and lightly oil the grill so the vegetables don%u2019t stick. Place the eggplant on the grill and cook a few minutes per side until lightly browned, then do the same with the onion. Remove the vegetables and set aside to cool.3. While the eggplant and onion are cooling, cut the zucchini lengthwise into long ribbons (use a vegetable peeler or a mandolin), then cut the summer squash in half lengthwise, then slice thinly into half-moons. Halve the cherry tomatoes.4. Arrange the vegetables in layers on a platter or shallow salad bowl, starting with the zucchini ribbons on the bottom, then add the summer squash, eggplant, tomatoes, and onion. Sprinkle the basil over the top and drizzle the Tomato Water Vinaigrette over everything, then finish off with some freshly ground black pepper. Bring to the table arranged this way, then mix it all together at the table just before serving.