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1
Prepare all the vegetables, seasoning them with salt as you go.
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2
Trim the ends from: 1 medium eggplant, 2 medium summer squash.
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3
Cut into 1/4 -inch slices.
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4
Peel and cut crosswise into 1/4 -inch-thick slices: 1 large onion.
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5
Cut in half lengthwise and remove the stem and seeds from: 2 sweet peppers.
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6
Remove the core from: 3 ripe tomatoes.
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7
Cut off the ends and then cut in half crosswise.
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8
Prepare a medium-hot fire and place a grill over it to preheat.
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9
When the fire is ready, clean the grill well and oil it using a cloth or paper towels.
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10
Pile up a few coals under part of the grill to make the fire hotter there.
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11
Brush all the vegetables with: Olive oil.
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12
Put the tomatoes cut side down on the grill over the hottest area of the fire.
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13
Leave them for 3 to 4 minutes, turn them, cook them another 4 minutes, and remove them from the grill.
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14
At the same time arrange the other vegetables over the medium-hot fire and grill them about 4 minutes on each side.
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15
Keep turning as needed to keep them from burning, checking for doneness at the stem ends.
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16
Remove when tender and set aside to cool down.
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17
When all the vegetables are grilled and cool enough to handle, cut them into 1/2-inch squares.
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18
Combine in a bowl with: 2 to 3 garlic cloves, chopped fine, Salt, 10 basil leaves, chopped or cut into thin strips, 3 tablespoons extra-virgin olive oil.
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19
Taste and adjust the seasoning as needed with more oil, salt, basil, or garlic.
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20
Serve warm or at room temperature.
