Start by preparing your vegetables: Trim the top and bottom from the eggplant and zucchini; cut lengthwise into 1-inch planks. Trim the skin off the ends of the eggplant. Cut the pepper in half and remove the seeds and stem. Cut the onion into thick rounds. Brush both sides of the vegetables with oil and sprinkle with salt. Slice the bread into 1-inch slices and brush with oil.

Heat the grill to about 400ºF. When the grill is hot, add the vegetables. Cook 4-5 minutes on each side, or until lightly browned and cooked through. Grill the bread 2-3 minutes on each side, until toasted. Let cool.

Chop the vegetables into 1-inch pieces and place in a serving bowl. Run the toasted bread with garlic, then tear it into 1-inch pieces. Add the bread to the serving bowl, along with the tomatoes.

Whisk together the oil and vinegar. Pour over the salad and toss well. Season with salt and pepper. Let stand 10 minutes before serving.