Grilled Vegetable Panzanella

Name: Grilled Vegetable Panzanella
Total time: 1 min
Ingredients: 1 demi whole wheat baguette (about 6 inches long), cut into 1/2-inch slices; 2 medium zucchini and/or yellow summer squash, halved lengthwise; 1 red bell pepper, quartered; 1 pint cherry tomatoes, halved, divided; 2 tablespoons white balsamic vinegar; 2 cloves garlic; 1 teaspoon fresh oregano leaves; 1 teaspoon fresh thyme leaves; 1/4 cup fresh basil leaves, thinly sliced, plus more for garnish

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Total: 1 hours

Servings: 5

Ingredients

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1 demi whole wheat baguette (about 6 inches long), cut into 1/2-inch slices2 medium zucchini and/or yellow summer squash, halved lengthwise1 red bell pepper, quartered1 pint cherry tomatoes, halved, divided2 tablespoons white balsamic vinegar2 cloves garlic1 teaspoon fresh oregano leaves1 teaspoon fresh thyme leaves1/4 cup fresh basil leaves, thinly sliced, plus more for garnish

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Instructions

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Step 1

Prepare a grill or grill pan for high heat cooking.

Step 2

Grill bread, zucchini, squash and bell pepper about 5 minutes.

Step 3

Flip and grill on the second side until vegetables are tender and bread is toasted, about 5 minutes more.

Step 4

Remove from the grill and keep warm.

Step 5

Combine about half of the tomatoes with vinegar, garlic, oregano, thyme and basil in a blender or food processor and puree until a smooth dressing forms.

Step 6

Cut bread, zucchini, squash and bell pepper into bite-size pieces.

Step 7

Place in a medium bowl and add remaining tomatoes and dressing.

Step 8

Toss well to combine. Let sit for at least 30 minutes (and up to 2 hours) before serving.

Step 9

Garnish with more basil and serve.