Ingredients

• 2 red onions, halved and sliced
• 2 small Japanese eggplants, halved lengthwise and sliced
• 12 baby bell peppers (any color), halved
• 1 pint cherry tomatoes, halved
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 1 5-ounce package baby kale or 8 cups chopped kale leaves
• 1 romaine lettuce heart, chopped
• 2 tablespoons balsamic vinegar
• 1 crusty whole-wheat roll, cubed
• 2 ounces deli-sliced soppressata or salami (about 8 slices), cut into strips
• 2 ounces pecorino romano cheese, shaved

Instructions

1. Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper. Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes. Combine the kale and romaine in a large bowl with the remaining 1 tablespoon olive oil and the vinegar. Add the broiled vegetables and toss.
2. Make the croutons: Spread the bread cubes on the same baking sheet, season with salt and pepper and broil until golden, turning once, 1 to 2 minutes.
3. Divide the salad among bowls. Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss.
4. Photograph by Christopher Testani