Photo: Greg Dupree; Styling: Angie Mosier
This dish was inspired by the bounty of summertime produce in Southern gardens and farmers' markets. For protein, add burrata, which essentially is mozzarella filled with luscious cream. If you can't find it, simply use fresh mozzarella.
Preheat grill to medium-high (about 450°F). Brush both sides of Texas toast bread slices with 2 tablespoons olive oil. Grill bread, uncovered, until toasted on each side. Cut zucchini in half crosswise, then in half lengthwise. Cut eggplant in half crosswise into 1/2-inch-thick slices. Brush zucchini, eggplant, and mini bell peppers with 1/4 cup olive oil; sprinkle with salt and pepper. Grill vegetables, covered, until slightly charred and tender, 4 to 5 minutes on each side. Cut toasted bread into 2-inch pieces. Divide vegetables and bread among 4 bowls; top with burrata cheese. Drizzle with Honey-Cider Vinegar Dressing, and sprinkle with fresh herb leaves.