Updated Apr 7, 2017Chatelaine
- Preheat barbecue to medium. Brush eggplant, zucchini, onion and pepper with 1 tbsp oil. Oil grill and barbecue vegetables, turning often, until tender, 3 to 6 min per side. Remove each piece to a cutting board as it is done. Grill bread beside veggies until toasted, 2 min per side.
- Chop bread and vegetables into bite-sized pieces. Combine with tomatoes in a large bowl.
- Whisk remaining oil with vinegar, garlic and salt in a small bowl. Season with pepper. Drizzle over bread mixture. Toss to coat. Transfer to a platter. Scatter with goat cheese and basil. Serve warm or cold.
“This is very easy to prepare and so full of fresh produce. I was surprised that I only needed 1 tbsp of oil for all those veggies. I’ll defi nitely make it again, maybe using feta instead of goat cheese.”
JAY LAIRD, CALEDON, ONT.