Tomato and Grilled Vegetable Salad

• 1 eggplant
• Coarse salt
• 1/2 cup extra-virgin olive oil
• 4 small summer squash, cut in half
• 2 red or yellow peppers, seeded and cut into sixths
• 3 ears corn
• 4 large ripe tomatoes
• 1/2 cup snipped basil leaves

1. Slice the eggplant and sprinkle the slices with salt.
2. Let them sit for 30 minutes, then wipe the slices dry with paper towels.
3. Preheat the broiler or grill.
4. Brush the slices of eggplant and squash with the olive oil and grill them on both sides.
5. Set them aside.
6. Place the peppers on the grill skin-side toward the flame and grill them until their skins are charred.
7. Cool the peppers and remove the skins.
8. Shuck the corn and grill the cobs lightly.
9. Cool them and cut the kernels off with a sharp knife.
10. These vegetables can be prepared ahead of time up to this point.
11. When you are ready to serve the salad, cut the tomatoes in thick slices.
12. Arrange the vegetables in overlapping rows on a serving platter.
13. Sprinkle with the remaining olive oil, salt, pepper and basil and serve.

eggplant, salt, extravirgin olive oil, summer, red, corn, tomatoes, basil

Taken from cooking.nytimes.com/recipes/3153 (may not work)