Romano Ciabatta Vegetable Salad

Ingredients

• Large fennel bulbs (white part only), 2
• cut into 4 wedges each
• Large red onion, cut into 4 wedges (see Tip, below) 1
• Large eggplant, cut into 3/4 inch 1
• (2 cm) slices
• Medium zucchini, quartered lengthwise 2
• Large red pepper, halved 1
• Large yellow pepper, halved 1
• Extra-virgin olive oil 1/4 cup 60 mL
• Multigrain ciabatta buns, split 2
• Can of romano beans, rinsed and drained 19 oz. 540 mL
• Grape tomatoes 2 cups 500 mL
• Roasted garlic cloves, mashed 4
• (see How To, below)
• Balsamic vinegar 2/3 cup 150 mL
• Extra-virgin olive oil 2/3 cup 150 mL
• Granulated sugar 2 tsp. 10 mL
• Salt 1/2 tsp. 2 mL
• Pepper 1/2 tsp. 2 mL

Instructions

1. Brush first 6 ingredients with olive oil. Grill fennel and onion on direct medium heat for about 25 minutes, turning occasionally, until tender. Grill eggplant, zucchini and peppers for about 15 minutes, turning occasionally, until tender-crisp and browned. Let stand until cool enough to handle. Cut fennel and onion into 1 inch (2.5 cm) pieces. Cut eggplant, zucchini and peppers into 1 1/2 inch (3.8 cm) pieces.
2. Brush bun halves with olive oil. Grill for 1 to 2 minutes until toasted. Cut into 1 inch (2.5 cm) pieces.
3. Combine beans and tomatoes with vegetables and bread cubes in a large bowl.
4. Combine remaining 6 ingredients. Drizzle over salad and toss until coated.

Notes