Grilled Five-Herb Vegetable Panzanella

Tasty bread salad from www.ming.com

Serves 4
Ingredients

1 small eggplant, ends trimmed, and cut lengthwise into 1⁄2-inch-thick slices
1 large red onion, root and stem ends trimmed and cut into 1⁄4-inch slices
1 large fennel, halved, cored, halved again, and cut lengthwise into 1⁄4-inch thick slices
2 red bell peppers, halved, seeded, and cut into 1⁄2-inch slices
1 cup Five-Herb Vinaigrette
Kosher salt and freshly ground black pepper, to taste
3 cups French or Italian bread cut into 1-inch cubes

Directions

1. Prepare an outdoor grill and heat to hot, or preheat the broiler.
2. In a large bowl, combine the eggplant, onion, fennel, peppers, and 3⁄4 cup of the vinaigrette and toss to coat the vegetables evenly. Season with the salt and pepper.
3. Grill or broil the vegetables, turning often, until brown on all sides, 6 to 8 minutes. Transfer the vegetables to a cutting board, stacking them evenly, to finish cooking. Meanwhile, grill the bread, or toast it under the broiler, turning it often until evenly golden, about 5 minutes.
4. Chop the vegetables into 1-inch pieces. Just before serving, toss the croutons with the remaining vinaigrette, then toss the croutons with the vegetables. Correct the seasoning with the salt and pepper and serve from the bowl.

Five-Herb Vinaigrette
Ingredients - mix together like  you would any salad dressing (oil is whisked in at the end).
1⁄4 cup Dijon mustard
1⁄4 cup minced shallots
1 cup rice white vinegar
2 tablespoons Chinese black vinegar, or balsamic vinegar
2 tablespoons mirin
1 tablespoon sugar
2 tablespoons dried mint
2 tablespoons dried cilantro
2 tablespoons dried basil, preferably Thai
1 teaspoon dried thyme
2 tablespoons dried tarragon
2 cups grapeseed or canola oil