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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 30 min
Prep:: 15 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

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

Directions

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.

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.

Divide the salad among bowls. Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

My Private Notes

Name: Warm Kale Antipasto Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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