Roasted Summer Vegetable Panzanella

Ingredients

• 1 medium eggplant, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 fennel bulb, chopped
• 2 tomatoes, cut into 1-inch pieces
• 1/2 medium red onion, thinly sliced
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons olive oil, divided
• 1/2 tablespoon balsamic vinegar
• 1/2 pound hearty wheat or sourdough bread, cut into 1-inch cubes
• 1 cup cherry tomatoes, halved
• 1/4 cup flat-leaf parsley, chopped
• 3-4 ounces crumbled ricotta salata or feta cheese

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