<http://schema.org/recipeInstructions>
" Slice the top off each pepper and discard; cut the rest of each pepper into 4 horizontal slices, discarding seeds. Trim zucchini and eggplant, and cut lengthwise into 1/4-inch-thick slices. Peel onion, keeping root end intact. Cut into 8 wedges. Combine sliced vegetables and tomatoes in a bowl, and toss with salt, pepper and 4 Tbsp. olive oil. Oil grill grates and preheat grill. Grill vegetables, turning as they brown and soften, about 4 minutes per side for onion and peppers, 3 minutes per side for tomatoes and 2 minutes per side for zucchini and eggplant. Let cool. Cut vegetables into 1/2-inch strips and combine in a large bowl with 1 cup basil leaves, olives, remaining 2 Tbsp. oil, salt and pepper. Grill bread on one side until golden, 2 to 3 minutes. Remove from grill and spread 1 oz. of the goat cheese or mozzarella on the grilled side of each piece. Return to grill, cheese side up, until warm, about 2 minutes. Divide vegetables among 4 plates, sprinkle with remaining 1/4 cup basil and serve with cheese toasts"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a28926/grilled-ratatouille-salad/>