1 medium eggplant, sliced into ¼-inch thick rounds
1 red bell pepper, halved, ribs and seeds removed
3 whole scallions
extra-virgin olive oil, for drizzling
1 cup halved cherry tomatoes
1 garlic clove, minced
1 teaspoon sherry vinegar
1 teaspoon herbs de Provence
¼ cup chopped fresh basil
8 slices of good bread, toasted
hummus or goat cheese
Preheat a grill or grill pan over medium heat.
Drizzle the zucchini, eggplant, red pepper and scallions with olive oil and a few pinches of salt. Grill until charred, about 3 minutes per side.
Remove the vegetables from the grill, let cool slightly, then chop everything into 1-inch pieces. Toss them in a mixing bowl with the cherry tomatoes, garlic, sherry vinegar, herbs de Provence and basil.
Season to taste, then serve on toasted bread with a spread of goat cheese or hummus.