[amd-zlrecipe-recipe:14]

From: The Center Cafe, Needham Center

[amd-zlrecipe-recipe:13]

From: More Vegetables Please, Elson Haas, p. 213

[amd-zlrecipe-recipe:12]

From: Moosewood Restaurant Cooks at Home, p. 135

[amd-zlrecipe-recipe:11]

From Cooking Light: Annual Recipes 2011. p. 45

[amd-zlrecipe-recipe:10]

Variations:
1 Use balsamic vinegar or lemon juice instead of red wine vinegar.
2. Use very small or Japanese eggplants instead of zucchini. Can broil zucchini, coat with garlic flavored oil on both side for 3 to 4 minutes on a side. Arrange and season as described.

From: Moosewood Restaurant Cooks at Home. p. 71