Grilled Ratatouille Salad

• 1 yellow bell pepper
• 1 red bell pepper
• 4 small zucchini
• 2 small Italian eggplants
• 1 small red onion
• 2 plum tomatoes
• kosher salt and freshly ground pepper
• 6 tbsp. olive oil
• 1 1/4 c. fresh basil leaves
• 1/4 c. oil-cured olives
• 4 slice Italian or French bread
• 4 oz. goat cheese or mozzarella

1. Slice the top off each pepper and discard; cut the rest of each pepper into 4 horizontal slices, discarding seeds.
2. Trim zucchini and eggplant, and cut lengthwise into 1/4-inch-thick slices.
3. Peel onion, keeping root end intact.
4. Cut into 8 wedges.
5. Combine sliced vegetables and tomatoes in a bowl, and toss with salt, pepper and 4 Tbsp.
6. olive oil.
7. Oil grill grates and preheat grill.
8. Grill vegetables, turning as they brown and soften, about 4 minutes per side for onion and peppers, 3 minutes per side for tomatoes and 2 minutes per side for zucchini and eggplant.
9. Let cool.
10. Cut vegetables into 1/2-inch strips and combine in a large bowl with 1 cup basil leaves, olives, remaining 2 Tbsp.
11. oil, salt and pepper.
12. Grill bread on one side until golden, 2 to 3 minutes.
13. Remove from grill and spread 1 oz.
14. of the goat cheese or mozzarella on the grilled side of each piece.
15. Return to grill, cheese side up, until warm, about 2 minutes.
16. Divide vegetables among 4 plates, sprinkle with remaining 1/4 cup basil and serve with cheese toasts

yellow bell pepper, red bell pepper, zucchini, italian eggplants, red onion, tomatoes, kosher salt, olive oil, fresh basil, oilcured olives, italian, goat cheese

Taken from www.delish.com/recipefinder/grilled-ratatouille-salad (may not work)