Broiled Zucchini and Eggplant
Preheat the oven broiler.
Rinse the zucchini and eggplants. Cut off ends and slice lengthwise into 3 mm (approximately 1/8 inch) slices. Place on an oven rack and season with salt and pepper to taste. Brush with olive oil. Place a baking sheet under the vegetables. Broil for 10 minutes. Turn and cook for another 10 minutes.
Rinse the basil, shake dry and pluck leaves from stems. Reserve some leaves for garnish. Chop the rest. Peel and chop the garlic.
Place the grilled vegetables in a bowl and sprinkle with the basil and garlic. Drizzle with olive oil.
Decorate the vegetables with the whole basil leaves and serve warm or cold.