ZUCCHINI-HERB, GRILLED EGGPLANT AND TOMATO SALAD

Zucchini-Herb, Grilled Eggplant And Tomato Salad image

Provided by Molly O'Neill

Time 20m

Yield Six servings

Number Of Ingredients 24

6 medium zucchini, halved lengthwise and cut across into 1/4-inch slices
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
6 baby eggplants, halved lengthwise
4 teaspoons olive oil
3/4 teaspoon kosher salt
Freshly ground pepper to taste
9 large plum tomatoes, cut into large dice
6 tablespoons thinly sliced fresh basil
3 tablespoons olive oil
3/4 teaspoon kosher salt
Freshly ground pepper to taste
1 pound lightly salted fresh mozzarella, cut into 1/4-inch slices, each slice halved
2 tablespoons thinly sliced fresh basil
9 cups salad greens
3/4 cup torn fresh basil
3/4 cup torn fresh mint
2 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt and freshly ground pepper to taste

Steps:

Blanch zucchini in boiling salted water for 30 seconds. Drain and refresh under cold running water. Drain and pat dry. Toss in a bowl with lemon juice, olive oil, salt, pepper, mint and parsley.
Heat a grill or broiler. Brush the cut side of the eggplants with oil and sprinkle with salt and pepper. Grill or broil until tender, about 5 to 10 minutes. Place on a platter.
Toss together the tomatoes, basil, olive oil, salt and pepper. Arrange the mozzarella on a platter and garnish with basil. Place the salad greens, basil and mint in a large bowl and toss with the lemon juice, olive oil, salt and pepper. Pass the dishes separately, letting guests build their own salads.