Warm Kale Antipasto Salad

Ingredients

• 12  baby bell peppers halved (any color)
• 2 tablespoons balsamic vinegar 
• 1 pint cherry tomatoes halved
• 1  crusty rolls whole-wheat cubed
• 2 ounces deli- soppressata cut into strips ( 8 slices)
• 2 small japanese eggplants halved lengthwise sliced
• 5 ounce baby kale 
• 4 servings kosher salt and pepper freshly ground
• 3 tablespoons olive oil extra-virgin plus more for drizzling
• 2 ounces pecorino romano cheese shaved
• 2  onions red halved sliced
• 1  romaine lettuce heart chopped

Equipment

• bowl
• baking sheet
• broiler

Directions

1. Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper. Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes.
2. Combine the kale and romaine in a large bowl with the remaining 1 tablespoon olive oil and the vinegar.
3. Add the broiled vegetables and toss.
4. Spread the bread cubes on the same baking sheet, season with salt and pepper and broil until golden, turning once, 1 to 2 minutes.
5. Divide the salad among bowls. Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss.
6. Photograph by Christopher Testani