Warm Kale Antipasto Salad

• 2 red onions, halved and sliced
• 2 small Japanese eggplants, halved lengthwise and sliced
• 12 baby bell peppers (any color), halved
• 1 pint cherry tomatoes, halved
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 1 5 -ounce package baby kale or 8 cups chopped kale leaves
• 1 romaine lettuce heart, chopped
• 2 tablespoons balsamic vinegar
• 1 crusty whole-wheat roll, cubed
• 2 ounces deli-sliced soppressata or salami (about 8 slices), cut into strips
• 2 ounces pecorino romano cheese, shaved

1. Preheat the broiler.
2. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper.
3. Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes.
4. Combine the kale and romaine in a large bowl with the remaining 1 tablespoon olive oil and the vinegar.
5. Add the broiled vegetables and toss.
6. Make the croutons: Spread the bread cubes on the same baking sheet, season with salt and pepper and broil until golden, turning once, 1 to 2 minutes.
7. Divide the salad among bowls.
8. Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss.
9. Per serving: Calories 448; Fat 25 g (Saturated 7 g); Cholesterol 29 mg; Sodium 666 mg; Carbohydrate 45 g; Fiber 11 g; Protein 17 g
10. Photograph by Christopher Testani

red onions, japanese eggplants, baby bell peppers, cherry tomatoes, extravirgin olive oil, kosher salt, baby kale, romaine lettuce heart, balsamic vinegar, crusty, deli, romano cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/warm-kale-antipasto-salad-recipe.html (may not work)