Grilled Cucumbers and Eggplant

• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1/4 cup red wine vinegar
• 5 garlic cloves, minced
• 5 anchovy fillets, minced
• Salt
• Pepper
• 4 Persian or Kirby cucumbers, quartered lengthwise
• 1 small eggplant, halved lengthwise and cut into wedges
• Leaves from 1 small bunch of basil
• Crusty bread, for serving

1. Light a grill or preheat a grill pan.
2. In a large bowl, whisk the 1/4 cup of olive oil with the vinegar, garlic and anchovy; season with salt and pepper.
3. In another large bowl, toss the cucumbers and eggplant with 3 tablespoons of the vinaigrette.
4. Oil the grates and grill over moderate heat, turning, until the cucumbers are crisp-tender and the eggplant is tender, 3 to 5 minutes.
5. Transfer the vegetables to the vinaigrette and add the basil; toss to coat.
6. Serve warm, at room temperature or cold, with bread.

extravirgin olive oil, red wine vinegar, garlic, anchovy, salt, pepper, cucumbers, eggplant, basil, crusty bread

Taken from www.foodandwine.com/recipes/grilled-cucumbers-and-eggplant (may not work)