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The secret to preparing this dish is to grill the vegetables dry, and add flavored oil after they are finished. (We see so many recipes that coat the vegetables in oil before grilling – but we feel that coating of oil ruins the texture and flavors of this dish!) We salt the vegetables first, then let them sit for an hour to drain off any excess liquid before grilling and assembling. Also, the basil oil can be prepared anytime before grilling and held until ready to serve. While the vegetables are draining would be a good time to get this step done. The method we include in this recipe is necessary to ensure that the basil retains its bright green color.
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