DELICIOUS RATATANZANELLA

OUR TWIST ON AN OLD SPECIALTY FROM CENTRAL ITALY

3 TABLESPOONS EXTRA VIRGIN OLIVE OIL
1 SMALL FRENCH BREAD, CUT INTO SLICES
KOSHER SALT
2 LARGE RIPE HEIRLOOM TOMATOES, CUT IN THICK SLICES
1 PINT PEAR OR CHERRY TOMATOES HALVED
1 BABY EGGPLANT
1 ZUCCHINI
1 ENGLISH CUCUMBER SLICED
1 RED BELL PEPPER, SEEDED AND CUT INTO CUBES
1 YELLOW PEPPER, SEEDED AND CUT INTO CUBES
½ RED ONION THINLY SLICED
20 LARGE BASIL LEAVES CUT OR TORN
3 TABLESPOONS DRAINED CAPERS

VINAIGRETTE
1 TEASPOON FINELY MINCED GARLIC
½ TEASPOON DIJON MUSTARD
3 TABLESPOONS CHAMPAGNE VINEGAR
½ CUP EXTRA VIRGIN OLIVE OIL
½ TEASPOON KOSHER SALT
¼ TEASPOON FRESH GROUND BLACK PEPPER

Heat the grill. Brush the bread with olive oil, sprinkle with salt and grill on each side until nicely browned. Grill eggplant and zucchini the same way.

For the vinaigrette, whisk together garlic, mustard, vinegar, olive oil, salt and pepper.

In a large bowl, toss all the vegetables with the grilled bread and enough vinaigrette to moisten. Season with salt & pepper and serve on a large platter or in a beautiful large bowl and drizzle a little more vinaigrette or olive oil. Serve now or let it rest at room temperature for about 30 minutes for the flavors to mellow together.