Ingredients
1/2 lb. shiitake mushrooms
3/4 lb. small eggplant
3/4 lb. zucchini
4 slice peasant bread
1/2 lb. haloumi cheese or queso blanco
olive oil
1/2 c. Provencal Anchovy Sauce
Salt and freshly ground pepper
Preparation
Step 1Light 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.Step 2Cut 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.
