INGREDIENTS
1
large globe eggplant, ends trimmed, cut into 1/3″-thick rounds
Salt
4
bell peppers of assorted colors
1/2 cup
olive oil
2
medium red onions
1
large zucchini, cut on the diagonal into 1/3″-thick slices
1
large yellow squash, cut on the diagonal into 1/3″-thick slices
Kosher salt and freshly ground black pepper
6 oz
soft, mild goat cheese, at room temperature
1 1/2 tsp
minced garlic
2 tbsp
extra-virgin olive oil
3 tbsp
minced fresh basil
1
loaf ciabatta, cut into 1/2″-thick slices
Balsamic Vinaigrette (recipe follows)
1/4 cup
balsamic vinegar
1/2 cup
extra-virgin olive oil
1/2 tsp
sugar
1/2 tsp
minced garlic
Kosher salt and freshly ground black pepper