- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 2 large Japanese eggplants, trimmed, quartered lengthwise
- 2 zucchini, trimmed, quartered lengthwise
- 2 yellow squash, trimmed, quartered lengthwise
- 2 large whole tomatoes
- 1 ear of yellow corn, husked
- 1 small white onion, quartered through stem end with some core still attached to each piece
- 1/2 cup thinly sliced fresh basil
- Prepare barbecue (medium-high heat). Combine oil and garlic in large bowl. Place vegetables on baking sheet. Brush with garlic oil; sprinkle with salt and pepper.
- Grill vegetables until slightly charred and just tender, turning often, about 10 minutes. Transfer vegetables to work surface. Cut corn from cob. Cut remaining vegetables into cubes. Toss all vegetables and basil in bowl with garlic oil. Season with salt and pepper.