Grilled Vegetable, Bread & Tomato Salad (Panzanella)

Salad ingredients

• 3-4 tomatoes cut into 1-inch chunks, ripe
• 1/2 teaspoon salt
• 3-4 scallions sliced
• 6-7 basil torn, fresh leaves
• 1 Tablespoon capers drained
• 1 red bell pepper seeded, roasted and cut into strips (you can use canned marinated pepper)
• 1 Tablespoon olive oil
• 1 Tablespoon oregano dried
• salt to taste
• black pepper to taste
• 1 zucchini or other summer squash
• 1 eggplant
• 1/2 loaf French bread torn into bite sized pieces (4 cups)
• 4 ounces fresh mozzarella torn in bite sized pieces, omit for vegan
• 2 ounces parmesan thinly sliced, in bite-sized pieces, or vegan alternative

For the vinaigrette

• 1 clove garlic minced
• 1/4 teaspoon Dijon mustard
• 1 Tablespoon rosemary or 1 teaspoon dried, fresh
• 2 Tablespoons balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper ground
• 2 anchovies or 1 teaspoon anchovy paste (optional, optional