1/2 cup fresh herb leaves such as basil, flat-leaf parsley, or chives
How to Make It
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.