Grilled Eggplant and Roasted Tomato Panzanella Salad

Ingredients

Eggplant

1 large, sliced into 1/2-inch rounds

Cherry tomatoes

2 cups

Crusty bread

4 cups, cubed (preferably day-old)

Fresh mozzarella

8 ounces, cubed

Red onion

1 small, thinly sliced

Fresh basil

1/2 cup, torn

Olive oil

3 tablespoons, divided

Balsamic vinegar

2 tablespoons

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Brush the eggplant slices with 2 tablespoons of olive oil, then season with salt and pepper.
3. Grill the eggplant for 3-4 minutes per side, until tender and lightly charred. Remove from the grill and let cool.
4. Preheat the oven to 400°F (200°C).
5. Place the cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
6. Roast the tomatoes in the oven for 15-20 minutes, or until they start to burst and caramelize. Remove from the oven and let cool.
7. In a large bowl, combine the grilled eggplant, roasted tomatoes, red onion, cubed bread, fresh basil, and mozzarella.
8. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and additional salt and pepper to taste.
9. Pour the dressing over the salad and toss gently to combine, ensuring that all ingredients are well coated.
10. Let the salad sit for 10-15 minutes to allow the flavors to meld together.
11. Serve the panzanella salad as a refreshing main course or as a delightful side dish. Enjoy!