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Ingredients

1. 1/2 cup balsamic vinegar
2. 1 tablespoon sugar
3. 5 tablespoons extra-virgin olive oil
4. 2 large eggplants (1 1/2 pounds), cut into 1-inch dice
5. Salt and freshly ground pepper
6. 2 medium zucchini (1 pound), cut into 1-inch dice
7. 2 yellow squash (1 pound), cut into 1-inch dice
8. 3 garlic cloves, thinly sliced
9. 2 large celery ribs, peeled and cut into 1/2-inch dice
10. 1 medium onion, cut into 1/2-inch dice
11. 1 red bell pepper, cut into 1/2-inch dice
12. One 16-ounce can plum tomatoes, drained and chopped
13. 1 cup pitted kalamata olives
14. 2 tablespoons chopped parsley
15. 2 tablespoons chopped oregano
16. One 3-ounce piece aged Asiago cheese, shaved into strips with a vegetable peeler (about 3/4 cup)
17. Baguette slices, for serving

Description

Food & Wine