Ingredients
½lbshiitake mushrooms
¾lbsmall eggplant
¾lbzucchini
4slicepeasant bread
½lbhaloumi cheese,or queso blanco
olive oil
½cupProvencal Anchovy Sauce
salt and freshly ground pepper
Preparation
Light a grill.
Brush the shiitakes, eggplant, zucchini, bread, and cheese with olive oil.
Grill the shiitakes, eggplant, and zucchini for 8 to 10 minutes over moderately high fire, turning occasionally until tender and charred in spots. Transfer to a platter
Grill the bread for 3 to 4 minutes until toasted. Transfer to the platter.
Grill the cheese for about 2 minutes, turning once or twice until softened and charred in spots.
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.
