Instructions

1. Heat a grill pan over medium-high heat, or light a grill to medium high heat.**
2. Lightly brush the eggplant with a little oil (I use a pastry brush to do this) and place oiled side down on the grill or grill pan. Lightly brush the halved zucchini and squash with oil and place on the grill as well. Season with a little salt and pepper then cook until tender, about 10-15 minutes, flipping halfway and brushing with more oil as desired. Remove, let cool slightly and cube. Place in a large bowl and continue with the rest of the vegetables.
3. Add the pepper to the grill and cook until lightly charred, turning until cooked all over, about 15 minutes. Remove from the grill and place into a large bowl, then cover tightly with a kitchen towel. This will allow the pepper to steam and make the charred skin easier to remove. After 10 minutes, when the pepper is easier to handle, gently remove the charred skin (it should be easy to peel off, but you can use a paring knife if needed) then cube and place in the bowl with the squash.
4. Add the tomatoes to the grill pan or, if using a grill, place the tomatoes in a grill pan so they don’t slip through the grates. Alternatively, you can place the tomatoes in a piece of foil with the sides gently folded up to create a makeshift basket. Sprinkle with a little salt and pepper and cook for 5-6 minutes, shaking often to turn the tomatoes until the are lightly charred all over and juices start to release. Place in the same bowl as the squash and peppers.
5. Place the sliced bread onto the grill and cook for 2-3 minutes per side, until lightly charred with grill marks. Remove and tear into large pieces or cube and place in the bowl with the rest of the ingredients.
6. Place the basil, vinegar, sugar, garlic, mustard along with a pinch of salt and pepper in the base of a blender and puree until mostly chopped. With the motor running, add in the olive oil until a creamy dressing forms. Add to the bowl with the roasted vegetables and toss until just combined. Season to taste, adding more salt and freshly ground pepper as desired.