Summer Vegetable Salad with Olive Tapenade

1. Roast the Eggplant

Preheat your oven to 400°F. Place the eggplant chunks on a rimmed baking sheet, drizzle with 3 tablespoons of olive oil, and season with ½ teaspoon of kosher salt and a few grinds of black pepper. Toss everything together to coat the eggplant evenly. Roast in the oven for 20 to 25 minutes, or until the eggplant is golden brown and tender.

2. Cook the Potatoes, String Beans, and Corn

While the eggplant roasts, bring a large pot of generously salted water to a boil. Add the new potatoes and let them cook for about 20 minutes, until they are tender when pierced with a fork. In the last 2 minutes of cooking, add the string beans and the ear of corn to the pot, allowing them to briefly cook and brighten in color. Once done, drain the vegetables and set them aside.

3. Prepare the Tapenade

In a food processor, combine the Kalamata olives, basil leaves, capers, 2 tablespoons of olive oil, lemon zest and juice, garlic, and anchovy. Pulse until the mixture reaches a coarse, spreadable consistency. This tapenade will serve as a flavorful accent to the salad.

4. Assemble the Salad

On a large platter, arrange the roasted eggplant, boiled potatoes, blanched string beans, corn (cut off the cob), cucumber slices, and halved cherry tomatoes. Drizzle the vegetables with a bit more olive oil and the juice of ½ lemon. Season with coarse sea salt and freshly ground black pepper to your taste. Offer the olive tapenade on the side or dollop it across the salad for an extra burst of flavor.