Recipe by Laura Rege
Start to Finish: 25 minutes
1 medium zucchini (about 8 oz.), sliced into 1/4-inch rounds
1 medium yellow summer squash (about 8 oz.), sliced into 1/4-inch rounds
1 medium eggplant (about 8 oz.), sliced into 1-inch half-moons
4 plum tomatoes (12 oz. total), sliced into 1/4-inch rounds
1 clove garlic, sliced
1/2 tsp. dried oregano
3 tbsp. olive oil
1/2 loaf ciabatta bread (half of a 1-lb. loaf), torn into 1-inch pieces
2 tbsp. lemon juice (from about 1/2 lemon)
1 cup shredded mozzarella
2 tbsp. grated Parmesan
2 tbsp. thinly sliced fresh basil leaves
1. Arrange a rack under the broiler; preheat to high. In a large cast-iron skillet, toss the zucchini, summer squash, eggplant, tomatoes, garlic, and dried oregano with 2 tbsp. oil; season with salt and pepper. Broil, tossing halfway through cooking, until the vegetables are tender, about 7 minutes.
2. In a large bowl, toss the bread with the remaining 1 tbsp. oil; season. Toss with the vegetables in the skillet. Broil until the vegetables and bread are golden brown, about 3 minutes. Drizzle with the lemon juice and toss. Sprinkle with the mozzarella. Broil until the mozzarella is bubbly, 1 to 2 minutes more. Sprinkle with the Parmesan and basil.