Eggplant, Squash And Tomato With Roasted Garlic Vinagrette Recipe

• 4 lrg Garlic cloves, unpeeled Extra virgin olive oil
• 1 1/2 Tbsp. Balsamic vinegar
• 1/3 c. Extra virgin olive oil
• 3 lrg Japanese eggplants, cut crosswise into
• 1/2 x "-thick-rounds
• 3 lrg Summer squash, cut crosswise into
• 1/2 x "- thick-rounds
• 3 x Tomatoes, thinly sliced
• 16 x Fresh basil leaves

Directions