Grilled Panzanella Salad With Chicken Sausage

• FOR THE VINAIGRETTE:
• 1/4 cups Olive Oil
• 1/4 cups Red Wine Vingegar
• 2 Tablespoons Capers
• 2 Tablespoons Minced Garlic
• 1 Tablespoon Dijon Mustard
• 1 whole Lemon, Juiced
• 1 teaspoon Dried Oregano
• FOR THE SALAD:
• 1 package (10 Oz. Size) Thin And Trim Sweet Italian Chicken Sausage
• 1 whole Zucchini, Cut Into Vertical Planks About 1/2 Inch Thick
• 1 cup Sweet Mini Peppers
• 1 whole Vidalia Onion, Sliced Into 1/2 Inch Rounds
• 8 ounces, weight Whole Grain Baguette, Sliced Into 1/2 Inch Slices
• 1 head Green Leafy Lettuce, Washed, Dried, & Diced
• 2 whole Vine-ripened Tomatoes, Diced
• 1/4 cups Parmesan Cheese, Freshly Grated

1. Prepare the vinaigrette by blending olive oil, vinegar, capers, garlic, Dijon, lemon juice, and oregano together, until well combined and capers have been broken down. Set to the side.
2. Preheat grill to medium. Throw sausage on grill. Season zuchini, peppers, and onion with salt and pepper and place on grill. Place slices of bread on top rack of grill or on indirect heat. Close lid on grill and leave for 5 minutes. Flip veggies and bread and grill for another 3-4 minutes or until bread is toasted and veggies and sausages have nice grill marks evenly on both sides and are beginning to soften.
3. Remove everything and dice up into small bite size chunks. Toss with lettuce, tomatoes, and vinaigrette.
4. Grate fresh Parmesan over entire salad. Serve immediately or after 1 hour to allow bread to soften. I like it best right away!

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Taken from tastykitchen.com/recipes/salads/grilled-panzanella-salad-with-chicken-sausage/ (may not work)