Grilled Vegetable Panzanella

• Vegetarian

• Produce

  • 1/2 cup Basil, fresh
  • 1 pint Cherry tomato
  • 1 Red onion
  • 1 Yellow squash
  • 1 Zucchini

• Condiments

  • 1 tbsp Honey
  • 1 tbsp Mustard, Stone Ground
  • 3 tbsp White balsamic vinegar

• Baking & Spices

  • 1 Pepper, orange
  • 1 Red pepper
  • 2 Salt & pepper

• Oils & Vinegars

  • 1 Canola oil to brush
  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1 half loaf Ciabatta bread

Found on joyfulhealthyeats.com

Description

Ingredients

• half loaf of ciabatta bread, sliced in half
• 1 red pepper
• 1 orange pepper
• 1 zucchini, sliced in half
• 1 yellow squash, sliced in half
• 1 red onion, sliced in ½ thick slices
• 1 pint of cherry tomato
• ½ cup roughly chopped fresh basil
• canola oil to brush
• salt & pepper
• 3 tablespoons white balsamic vinegar
• 3 tablespoons olive oil
• 1 tablespoon stone ground mustard
• 1 tablespoon honey
• salt & pepper to taste

Directions

• Preheat grill to medium high heat.
• Lightly brush vegetables with canola oil and season with salt and pepper.
• Place vegetables on the grill. For the peppers, place on the grill whole and grill each side for 3-4 minutes. Grill the zucchini, squash, and red onion about 3-4 minutes per side. (so you get char marks) and lastly place the cherry tomatoes in a grill basket and grill for 3 minutes. Remove all the vegetables and place in a bowl to cool.
• Once cooled, roughly chop all vegetables. Place in a large bowl.
• Next, season ciabatta bread with canola oil.
• Place the inside part of the grill, grill the bread for 2-3 minutes until slightly charred.
• Remove from grill and cut bread into 1 cubes. Set aside.
• In a small bowl add white balsamic vinegar, olive oil, mustard, honey, salt, and pepper. Whisk together until combined.
• Add bread to the large bowl with chopped vegetables, drizzle dressing on top and add in chopped basil.
• Toss everything together and serve!