Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce

1. 1

   Light a grill.

2. 2

   Brush the shiitakes, eggplant, zucchini, bread and cheese with olive oil.

3. 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. 4

   Grill the bread until toasted, 3 to 4 minutes; transfer to the platter.

5. 5

   Grill the cheese, turning once or twice, until softened and charred in spots, about 2 minutes.

6. 6

   Cut the vegetables and cheese into 1-inch pieces and transfer to a bowl.

7. 7

   Add the anchovy sauce and toss.

8. 8

   Cut the bread into 1-inch pieces, add them to the bowl and toss.

9. 9

   Season the salad lightly with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.