| 3 | baby eggplants cut into rounds |
| 3 | zucchini cut into rounds |
| 4 | tomatoes quartered and then halved the other way |
| 10 | medium sized mushrooms quartered |
| good olive oil |
| 1 clove | garlic, chopped |
| balsamic vinegar |
| lots and lots of | basil, torn |
Place chopped tomato in bowl. Fry eggplant until golden on both sides, add to bowl. Fry zucchini until golden. Add mushrooms and stir fry until warmed through. Add these to bowl.
Combine oil, garlic, vinegar and basil. Mix through salad.
This recipe is obviously best when made just before serving.
This is another fabulous recipe from the lovely Michelle Riedlinger.
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