4 small zucchini, ends trimmed*
4 small yellow summer squash, ends trimmed*
2 small eggplants, ends trimmed
2 medium-sized onions (about 1 pound total), ends trimmed
½ cup herb-flavored oil (recipe follows) or olive oil
Salt and freshly ground black pepper
* Yellow squash and zucchini can be interchanged depending on the quantities of each you have received in your CSA box
Cut the zucchini and yellow squash in half lengthwise. Cut the eggplant lengthwise into roughly ¼-inch-thick slices. Cut the onion crosswise into ¼-inch-thick round slices.
Brush the vegetables all over with the herb-flavored oil and sprinkle with salt and pepper. Let the vegetables sit at room temperature to absorb the flavor from the oil for 30 minutes to 1 hour.
Set up a barbecue grill or grill pan and preheat to medium.
Grill the vegetbles, turning once, until they are tender-crisp and lightly brown, 8 to 10 minutes total (the vegetables will continue to cook for a minute or two after being removed from the grill). Serve hot or at room temperature.
Herb-Flavored Oil
1 cup fresh basil
¾ cup extra-virgin olive oil or canola oil
Fill a large bowl of water with ice cubes and set it aside Bring a small saucepan of water to a boil over high heat. Add the basil leaves and blanch them, 15 seconds or so. Immediately drain the basil in a sieve, then plunge it into the bowl of ice water to stop the cooking. Drain the herb again and squeeze it dry in a clean dish towel or paper towels.
Transfer the herb leaves to a blender or mini food processor. Add the olive oil and blend for 1 minute.
Let the herb oil sit at room temperature until the flaor develops, about 1 hour. Then strain the oil through a sieve, pressing down on the solids to extract all the liquid from them before discarding.
Oil will keep, covered, in the fridge for up to 10 days.