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1
Cut zucchini and aubergine in rounds and place on baking tray lined with parchment paper or cookie sheet.
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2
Brush/drizzle with 1 TB olive oil and salt lightly.
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3
Bake in oven for about 15-20 minute until golden brown and crispy.
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4
Chop or tear ciabatta bread in bite size pieces.
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5
Transfer ready zucchini and aubergine slices to a bowl (you may want to cut aubergine rounds into halves or quarters, according to their size).
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6
Cut cherry tomatoes in halves.
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7
Toss zucchini, aubergines, onion slices, corn kernels, cannelinni beans (both corn and beans without liquid) and tomatoes in a large salad bowl.
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8
Add mozzarella chunks (smoked riccotta is delicious as well) and minced garlic.
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9
Toss carefully.
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10
Add remaining 3 TB of olive oil (or pumpink seed oil) and balsamic vinegar, salt and pepper to taste.
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11
Toss again carefully.
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12
Add (toasted) bread chunks and toss, see, that salad dressing and vegetable liquid is absorbed by the ciabatta chunks.
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13
Sprinkle with toasted pine nuts.
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14
Enjoy!
