Grilled Eggplant Panzanella | TASTE

Ingredients

• 1 md eggplant, sliced into 3/4-inch-thick rounds
• 1 md ed bell pepper, seeded and cut into quarters
• Half a yellow onion, cut into ½-inch-thick rounds
• ¼ c extra-virgin olive oil, divided
• Kosher salt, to taste
• Three ½-inch-thick slices of sourdough bread
• 10 Castelvetrano olives, roughly chopped
• 2 tbsp golden raisins
• 2 tbsp balsamic vinegar
• 1 tsp granulated sugar
• 2 md tomatoes, cut into bite-size wedges
• 4 oz fresh mozzarella, torn into bite-size pieces
• ⅓ c fresh basil leaves, torn
• 2 tbsp red wine vinegar
• Kosher salt and black pepper, to taste
• ¼ c extra-virgin olive oil