You will need: Fireclay stones
Top heat: approx. 220-250°C
Preheating: approx. 30 minutes
Working hours: 20 minutes
Cooking time: approx. 20-25 minutes

Ingredients
(for 4 persons)

• 250-300 g stale white bread, diced
• 250 g diced eggplants
• 200 g zucchini, diced
• 150 g olives
• 1-2 garlic cloves, sliced
• 1 red onion, cut into half rings
• some finely chopped red chili, to taste
• 1 untreated lemon, sliced
• sprigs of thyme
• 2 tbsp capers
• 150 g plum tomatoes, halved
• a handful of fresh basil leaves
• Salt flakes, pepper from the mill
• white balsamic vinegar, to taste

In addition:

• Good olive oil

Heat the Merklinger to approx. 220-250°C.

Mix the bread cubes with 2 tablespoons of olive oil and place in an ovenproof dish. 

Mix the eggplants, zucchinis, olives, garlic and onion (chilli to taste) with 50 ml olive oil and spread in an oven dish.
Top with lemon slices and sprigs of thyme.

Place both directly on the firebricks in the hot Merklinger. Toast the bread cubes for approx. 15 minutes until golden brown. Roast the vegetables for 20-25 minutes.
Then mix everything together with the capers and plum tomatoes in a large bowl.

Finally, season with salt flakes and freshly ground pepper. If necessary, mix in a little olive oil and white balsamic vinegar to taste.

Garnish with basil leaves.

Tip:
This delicious Mediterranean bread salad is perfect for using up stale bread. This delicious summer salad is a great side dish for your barbecue party and is also ideal for a quick lunch on hot days.