Tunisian Bread Salad

• Salad
• 1 eggplant, cut into a medium (bite-sized) dice
• 1 red bell pepper, cut into a medium (bite-sized) dice
• 1 yellow bell pepper (bite-sized) dice
• 8 oz mini sweet or cherry tomatoes
• 3 small shallots, quartered
• 3 or 4 garlic cloves
• Olive oil
• Salt & freshly ground black pepper
• 1/4 cup nicoise olives, pitted
• A generous handful of fresh mint, roughly chopped
• A generous handful of fresh cilantro, roughly chopped
• 1 day-old round loaf of bread or whatever rustic bread you have on hand, cut into medium-sized cubes*
• Fresh cheese (feta, goat or bocconcini will do), torn or crumbled into small pieces (garnish)
• 2 tsps capers, rinsed and drained (garnish)
• 1 or 2 hard-boiled eggs, quartered (garnish)
• Dressing
• 1/4 cup rice vinegar
• 1 tbsp harissa
• 1 1/2 tbsps honey
• 1/4 cup extra virgin olive oil

1. Preheat oven to 400u0b0 F.
2. In a bowl, toss together eggplant, bell peppers, tomatoes, shallots and garlic with olive oil, salt and pepper to coat. On a baking sheet, arrange vegetables in a single layer. Roast for 25 minutes until lightly browned.
3. For the dressing, whisk together the rice vinegar, harissa and honey in a bowl. Drizzle in extra virgin olive oil, whisking to incorporate.
4. Using a slotted spoon, transfer roasted vegetables to a large bowl. Add olives, herbs, and bread and toss with dressing. Garnish with cheese, capers, and hard-boiled eggs.
5. *If you have fresh bread, just put the cubes of bread on a baking sheet, drizzle with olive oil, and bake at 350u0b0 F until lightly browned. You just want it to be crisp enough to stand up to the salad dressing and not turn to mush.

salad, eggplant, red bell pepper, yellow bell pepper, sweet, shallots, garlic, olive oil, salt, ubc, generous handful, generous handful, bread, fresh cheese, tsps capers, eggs, dressing, ubc, harissa, honey, ubc

Taken from food52.com/recipes/6798-tunisian-bread-salad (may not work)