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Grilled Vegetable Panzanella
- 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
Prepare a grill or grill pan for high heat cooking.
Grill bread, zucchini, squash and bell pepper about 5 minutes.
Flip and grill on the second side until vegetables are tender and bread is toasted, about 5 minutes more.
Remove from the grill and keep warm.
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.
Cut bread, zucchini, squash and bell pepper into bite-size pieces.
Place in a medium bowl and add remaining tomatoes and dressing.
Toss well to combine. Let sit for at least 30 minutes (and up to 2 hours) before serving.
Garnish with more basil and serve.
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- 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
