Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce

• 1/2 pound shiitake mushrooms, stemmed
• 3/4 pound small eggplant, sliced lengthwise 1/2 inch thick
• 3/4 pound zucchini, sliced lengthwise 1/2 inch thick
• Four 1-inch-thick slices of peasant bread
• 1/2 pound haloumi cheese or queso blanco, sliced 1/3 inch thick
• Olive oil, for brushing
• 1/2 cup Provencal Anchovy Sauce
• Salt and freshly ground pepper

1. Light a grill.
2. Brush the shiitakes, eggplant, zucchini, bread and cheese with olive oil.
3. Grill the shiitakes, eggplant and zucchini over a moderately high fire, turning occasionally, until tender and charred in spots, 8 to 10 minutes; transfer to a platter.
4. Grill the bread until toasted, 3 to 4 minutes; transfer to the platter.
5. Grill the cheese, turning once or twice, until softened and charred in spots, about 2 minutes.
6. Cut the vegetables and cheese into 1-inch pieces and transfer to a bowl.
7. Add the anchovy sauce and toss.
8. Cut the bread into 1-inch pieces, add them to the bowl and toss.
9. Season the salad lightly with salt and pepper and serve.

shiitake mushrooms, eggplant, zucchini, bread, haloumi cheese, olive oil, anchovy sauce, salt

Taken from www.foodandwine.com/recipes/grilled-vegetable-salad-with-croutons-haloumi-and-anchovy-sauce (may not work)