Grilled Ratatouille Salad

1. 1

   Slice the top off each pepper and discard; cut the rest of each pepper into 4 horizontal slices, discarding seeds.

2. 2

   Trim zucchini and eggplant, and cut lengthwise into 1/4-inch-thick slices.

3. 3

   Peel onion, keeping root end intact.

4. 4

   Cut into 8 wedges.

5. 5

   Combine sliced vegetables and tomatoes in a bowl, and toss with salt, pepper and 4 Tbsp.

6. 6

   olive oil.

7. 7

   Oil grill grates and preheat grill.

8. 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. 9

   Let cool.

10. 10

    Cut vegetables into 1/2-inch strips and combine in a large bowl with 1 cup basil leaves, olives, remaining 2 Tbsp.

11. 11

    oil, salt and pepper.

12. 12

    Grill bread on one side until golden, 2 to 3 minutes.

13. 13

    Remove from grill and spread 1 oz.

14. 14

    of the goat cheese or mozzarella on the grilled side of each piece.

15. 15

    Return to grill, cheese side up, until warm, about 2 minutes.

16. 16

    Divide vegetables among 4 plates, sprinkle with remaining 1/4 cup basil and serve with cheese toasts

* Per serving · 4 servings · Values may vary.