Eggplant salad with kale and croutons

Ingredients:

• 2 small eggplants, halved lengthwise and sliced
• 12 small sweet peppers, halved
• 2 red onions, cut into half rings
• 2 cups cherry tomatoes, halved
• 3 tbsp olive oil, plus extra for drizzling
• 1 package (150g) small kale leaves or 8 cups chopped regular kale leaves
• 1 head inner romaine lettuce leaves, chopped
• 2 tablespoons balsamic vinegar
• 1 whole grain crusted bun, cut into cubes
• 60 g thin slices of Sopressata sausage or salami (about 8 slices), cut into strips
• 60 g Pecorino Romano cheese, grated

Preparation:

1. Preheat oven to grill function.
   
   Place the red onion, eggplant, bell pepper, and cherry tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast in the oven, turning once, until the vegetables are tender and lightly charred, about 12 minutes.
2. In a large salad bowl, combine the cabbage and lettuce with the remaining 1 tablespoon of olive oil and vinegar. Add the roasted vegetables and toss to combine.
3. Prepare the croutonsToast: Place bread cubes on the same baking sheet, season with salt and pepper and toast until golden brown, rotating the pan once, 1 to 2 minutes.
   
   Divide the salad among bowls. Sprinkle with salami, cheese, and croutons, drizzle with olive oil, and toss gently.