Grilled zucchini and tomato panzanella salad

Indulge in the delightful flavors of grilled zucchini and ripe tomatoes in this panzanella salad. A savory dish bursting with freshness and character.

Ingredients:

• 3 zucchinis, sliced lengthwise
• 2 cloves garlic, thinly sliced
• 1 cup cubed day old bread
• 1 cup extra-virgin olive oil, plus more if needed
• 1/2 bunch oregano, chopped
• 1/2 bunch mint, chopped
• 1/2 cup red wine vinegar
• salt and pepper, to taste
• 8 basil leaves, chiffonade
• 1/2 pint cherry tomatoes

Instructions:

1. Preheat the oven to 180 °Cand a grill to medium-high.
2. Flavor the zucchini slices with salt, pepper, and a bit of olive oil and place them on the heated grill. Rotate each slice to create diamond grill marks and then flip to cook the other side, approximately 1-2 minutes per side. Take the zucchini off the grill and let them cool.
3. In the meantime, mix the bread cubes with the minced mint and oregano and a drizzle of olive oil, and bake in the oven until lightly browned, around 10 minutes. Rinse the cherry tomatoes and cut them in half. For the dressing, mix the red wine vinegar with 1 cup of olive oil, the sliced garlic, and season with salt and pepper, to your taste. To assemble the salad, start by tossing together the cherry tomatoes with the bread cubes and then add the zucchini and about 4 ounces of the dressing. Allow this to rest for 5 minutes until the croutons soften a bit, then mix in the basil and serve. Present the salad by arranging the zucchini ribbons as a base and create a tall mound in the middle of the plate. Decorate with a drizzle of dressing and some extra basil.

Summary:

• Calories: 2214 kcal
• Fat: 221 g
• Protein: 15 g
• Carbs: 54 g
• Potassium: 2282 mg
• Magnesium: 182 mg