Tuscan Roasted Vegie and Tomato Bread Salad

This unusual salad recipe comes from the "Tomato Fresh Food Cafe" on Cambie Street in Vancouver, and its proprietor, Diane Clement (check out other recipes from Diane at BC Hothouse's page ). Serves about 6.

4 cups croutons*

DRESSING:

1/4 cup pesto sauce
1/4 cup balsamic vinegar
1 Tablespoon dijon mustard
1/4 cup chopped fresh basil
pepper to taste
1 1/2 cups olive oil

VEGIES:

2 red peppers
1 yellow pepper
1 orange pepper
1 red onion
1 fennel bulbs
1 summer squash
1 zucchini
2 Japanese eggplants

SALAD:

1/2 cup black olives
3 yellow tomatoes -- chopped
3 red tomatoes -- chopped
2 cups mixed greens
1/2 cup grated parmesan cheese

*To make croutons: cut bread into 1/2 inch cubes, toss in olive oil and bake 25 - 30 min at 350F, until golden and crispy.

Dressing: can be made up to a week ahead. Whisk all ingredients, except oil together. Add oil in slow stream, whisking until smooth.

Roasted Vegies: cut peppers into 2 inch chunks. Cut onion into small chunks. Slice fennel into chunks (mince some leaves and set aside). Slice squash, zuke and eggplants into 1/2 inch thick slices. Toss with olive oil to coat. Roast at 400F for 20 - 30 min, until tender but not mush. Sprinkle with salt and peper.

Salad: Toss vegies, croutons, olives, tomatoes and cheese with just enough dressing to coat. Let stand 15 min. Add greens and more pepper to taste. Toss quickly. Serve, sprinkled with fennel fronds, and with remaining dressing on the side.

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