Roasted Summer Vegetable Panzanella

Name: Roasted Summer Vegetable Panzanella
Ingredients: 1 medium eggplant, cut into 1-inch pieces; 1 red bell pepper, cut into 1-inch pieces; 1 fennel bulb, chopped; 2 tomatoes, cut into 1-inch pieces; 1/2 medium red onion, thinly sliced; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 tablespoons olive oil, divided; 1/2 tablespoon balsamic vinegar; 1/2 pound hearty wheat or sourdough bread, cut into 1-inch cubes; 1 cup cherry tomatoes, halved; 1/4 cup flat-leaf parsley, chopped; 3-4 ounces crumbled ricotta salata or feta cheese