This is such a great salad to transition from summer to fall with. Its very fresh, but feels rustic at the same time. This recipe makes a huge quantity and so you can feel free to 1/2 the recipe, or you can make it as is and enjoy it for days! It lasts nicely in the fridge.1/2 lb. leeks
1/2 lb. carrots
1/2 lb. zucchini
1/2 lb. japanese eggplant
2 sweet bell peppers
1/2 lb. fennel
4 large tomatoes
1 cup olive oil
1 tbsp garlic
1 tsp ground cumin
1/2 cup balsamic vinegar
1/2 cup coarsely chopped fresh herbs (basil, oregano, parsley, thyme)
1) Cut leeks, carrots, zucchini and eggplant in half lengthwise.
2) Cut bell pepper in half and remove seeds
3) Mix all vegetables with salt, pepper and 1/2 cup of olive oil.
4) Place on hot barbecue and grill until tender and brown (some vegetables will take longer than others)
5) Remove from grill, cool, and cut into 1-inch pieces.
6) Cut tomatoes in 1/2 inch cubes and add to vegetables
7) Mix vegetables with garlic, freshly chopped herbs, cumin, remaining olive oil and balsamic vinegar.
VOILA!
I like serving this in a glass dish - all of the vegetables look so pretty mixed together.
