Aubergine, Squash And Tomato With Roasted Garlic Vinaigrette Recipe

• 4 lrg garlic cloves unpeeled Extra virgin olive oil
• 1 1/2 Tbsp. balsamic vinegar or possibly red wine vinegar
• 1/3 c. extra virgin olive oil
• 3 lrg Japanese aubergines cut crosswise into 1/2-inch-thick rounds
• 3 lrg yellow summer squash or possibly zucchini cut crosswise into 1/2-inch-thick rounds
• 3 x tomatoes thinly sliced
• 16 x fresh basil leaves minced

Directions