Ingredients
2 eggplant, medium sized
3 zucchini, medium sized
10 sweet bell peppers, yellow, orange, red small sized, bagged
15 olive cured olives, pieced
1 box Del Cabo cherry tomatoes, halved
4 clove garlic
1 bunch basil
1 bunch parsley
1/2 cup divided cup olive oil
1/3 cups white basalmic vinegar
2 teaspoons salt
1 teaspoon pepper
1 teaspoon red pepper flakes
1 batch mozzarella pearls
1/2 cup cup parmesan cheese
Preparation
Prepare eggplant. Slice in 1/2 inch rounds. Salt both sides and set on a tray to leach. Press down to release more liquid. Let sit for at least 1/2 hour. Prep other veggies for roasting.
Quarter zucchini and cube. Slice bell peppers into bite size pieces. Chop 4 cloves garlic. Toss all in a tablespoon of olive oil and salt to taste. Spread on a baking sheet and roast at 350 for 30 minutes or until blistered and done. Transfer to large bowl.
Rinse eggplant, and press dry on paper towels.
Add 2 tablespoons of olive oil to pan over medium high heat. Cook eggplant in a single layer, turning as needed to achieve a brown, charred appearance. Remove and repeat until all is cooked. Let cool, and slice into bitesized pieces.
Chop basil, parsley, olives, and place in the bottom of a large bowl. add cooked veggies and tomatoes, vinegar, salt and pepper to taste.
Add cheese and toss together. Taste and adjust salt and pepper as needed.
