1. Set oven to 220ºC. Dice eggplant and capsicums into 2-3cm pieces. Toss on a lined oven tray with 2 tbsp olive oil, salt and pepper. Roast in the oven for 20-25 minutes, until golden.

2. Halve tomatoes, roughly tear basil leaves and rinse baby kale.

3. Slice bread into 2cm thick slices and brush with olive oil. Place on an oven tray or rack (see notes) and toast for 5 minutes, or until golden. Cut garlic clove in half, rub cut-side over bread slices.

4. Toss the roasted vegetables with prepared fresh components and balsamic dressing. Season to taste with salt and pepper.

5. Arrange salad on a large serving platter. Place mozzarella cheese in the middle and season with cracked black pepper. Serve with toasted garlic bread.

Notes:
Use an oven rack when toasting the bread which will help to crisp up both sides of the bread.

Gluten friendly option - bread is replaced with GF bread.

eggplant 1
red capsicum 1/2
yellow capsicum 1

cherry tomatoes 1 punnet
basil 1/3 bunch
baby kale 1/2 bag (100g)

ciabatta loaf 1
garlic 1 clove

caramelised balsamic dressing 1 sachet (25g)
mozzarella cheese 1

From your pantry:
olive oil (for cooking), salt, pepper