• 6servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12
MineralsCopper, Natrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 pound(s) shiitake mushrooms , stemmed

  2. 3/4 pound(s) small eggplant , sliced lengthwise

  3. 3/4 pound(s) zucchini , sliced lengthwise

  4. 1/2 inch thick

  5. 4 slice(s) (1-inch-thick) peasant bread

  6. 1/2 pound(s) haloumi cheese or queso blanco , sliced

  7. 1/3 inch thick

  8. Olive oil , for brushing

  9. 1/2 cup(s) Provencal Anchovy Sauce

  10. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Light a grill. Brush the shiitakes, eggplant, zucchini, bread and cheese with olive oil. Grill the shiitakes, eggplant and zucchini over a moderately high fire, turning occasionally, until tender and charred in spots, 8 to 10 minutes; transfer to a platter. Grill the bread until toasted, 3 to 4 minutes; transfer to the platter. Grill the cheese, turning once or twice, until softened and charred in spots, about 2 minutes.

  2. Cut the vegetables and cheese into 1-inch pieces and transfer to a bowl. Add the anchovy sauce and toss. Cut the bread into 1-inch pieces, add them to the bowl and toss. Season the salad lightly with salt and pepper and serve.


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