• Preheat oven to 400˚.

For the vegetables

• Dice the vegetables evenly and spread onto an extra large baking sheet drizzled with olive oil. (TIP: Group vegetables that cook the same amount of time together and don't crowd the pan. You want to caramelize the vegetables not steam them 😊)
  1-2 eggplants diced into 1” cubes, 2 yellow squash diced into 1” cubes, 1 yellow onion wedged into small pieces, 1 parsnip, 2 zucchini
• Toss the veggies in the olive oil to coat, adding 1 Tablespoon more of olive oil as needed. You want them lightly coated. Sprinkle generously with kosher salt and black ground pepper.

For the bread

• Heat the olive oil in a large skillet over medium high heat. Add in the croutons and sprinkle with salt. Toss until golden, about 6-8minutes. Remove from heat to a large sheet pan (if not using immediately).
  ½ loaf of italian bread, 2 T olive oil, 1 teaspoon kosher salt
• Place the sheet pan in the oven and roast for approximately 20-25 minutes until caramelized and golden. Keep an eye on them as oven temperatures vary.

For the dressing

• Whisk dressing ingredients together in a small measuring cup and set aside.
  ⅓ cup extra virgin olive oil, ⅓ cup white balsamic vinegar, 2 teaspoons chopped shallots, 1 teaspoon chopped garlic, 1 lemon juiced and zested, 2 teaspoons Dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon black ground pepper

Assemble

• To a large serving bowl, add the vegetables and croutons. Drizzle with half the dressing (if not serving immediately) and the cheese, tossing until combined. Check for flavor and adjust seasoning as needed
  3-4 oz ricotta salata cheese
• Right before serving, toss with remaining dressing using as much or as little as you like.