One of my favorite summer dishes is a salad of fresh vegetables and thick, crusty bread.

This recipe is super simple and it is a great option when you run out of ideas for dinner…like on a Friday night when the last thing you want to do is cook!

I began with one zucchini, one eggplant, one yellow summer zucchini, one red bell pepper, two banana peppers, and one small onion….you can use any of these in different quantities. Cut the vegetable into chunks. I left the skin on the zucchini and eggplant. Place on a large cookie sheet lined with parchment paper.

Generously drizzle with olive oil and season with salt and pepper. You can also add a minced clove of garlic, if you choose. Mix well to coat the vegetables with the oil and seasoning and place in a preheated 400 degree oven. Roast about 30 minutes or until the vegetables are soft and beginning to brown.

While the vegetables are roasting. Cut a loaf of crusty bread into five or six thick slices and then cube each of the slices. Place on another cookie sheet and put in the oven with the vegetables. Cook until the bread cubes are browned a bit, about 15 minutes.

Remove vegetables and bread cubes from the oven and place in a large bowl. Add a good drizzle of extra virgin olive oil and an equally good drizzle of Balsamic vinegar. Mix well. Adjust salt and pepper if needed to taste. Allow the salad to sit bit to incorporate the flavors before serving.

Serve in bowls while the vegetables are still warm. Great with a glass of white wine and cubed Parmigiano on the side.

Buon appetito!