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Roasted Vegetable Salad With Olives & Cheese

Created by dienia b on April 26, 2015

1/4 cup balsamic vinegar
1 large (12 ounce) red onion (cut into 3/4-inch-thick rounds)
12 baby (3 1/2 to 4 pounds) beets (stems trimmed to 1 inch, peeled, halved lengthwise)
3 small (21 ounces) zucchini (each cut lengthwise into 4 slices)
1 small (1 1/2 pound) eggplant (diced into 1-inch pieces)
2 large red (14 ounces) bell peppers (cut into 2-inch-wide strips)
6 slices country-style French (6 ounces) bread
Olive oil, additional

Step 1: Heat grill on medium-high heat.
Step 2: Whisk 3/4 cup oil and vinegar in medium bowl until well-blended.
Step 3: Place onion, beets, zucchini, eggplants and red bell pepper on baking sheet. Brush both sides with some of the vinaigrette.
Step 4: Sprinkle vegetables with salt and pepper.
Step 5: Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant and peppers.
Step 6: Remove the vegetables according to individual cooking requirements. Vegetables can be grilled 1 hour ahead. Let stand at room temperature
Step 7: Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.
Step 8: Arrange greens on large platter. Sprinkle with salt and pepper.
Step 9: Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over grilled vegetables. Sprinkle vegetables with herbs and goat cheese.
Step 10: Sprinkle Pecorino Romano cheese over all.
Step 11: Garnish with olives.
Step 12: Serve with bread.