Name: Michael Smith's Grilled Ratatouille Salad with Roasted Garlic Tomato Dressing and Fresh Basil
Ingredients: ---FOR THE ROASTED GARLIC TOMATO DRESSING---; 2 heads of garlic, unpeeled; 2 large ripe juicy heirloom tomatoes (about 1 pound/450 g), halved crosswise; ¼ cup (60 mL) extra-virgin olive oil; Zest and juice of 1 lemon; 4 anchovy fillets; 1 teaspoon (5 mL) Dijon mustard; ½ teaspoon (2 mL) of your favourite hot sauce; ½ teaspoon (2 mL) sea salt; ---FOR THE GRILLED RATATOUILLE SALAD---; 2 red bell peppers, halved, stems, seeds, and pith discarded, flattened; 1 fennel bulb, trimmed, halved, cored, and cut into ½-inch (1 cm) thick slices; 1 large Italian-style eggplant, trimmed and sliced into ½-inch (1 cm) thick rounds; 2 red onions, sliced into ½-inch (1 cm) thick rounds; 2 zucchini, trimmed and halved lengthwise; 2 yellow squash, trimmed and halved lengthwise; ½ cup (125 mL) extra-virgin olive oil; 1 teaspoon (5 mL) sea salt; Leaves and tender stems from 1 large bunch of fresh basil