Grilled Vegetable Panzanella

• FOR THE SALAD:
• 1 whole To 2 Small Ciabatta Loaves, Sliced Into Strips
• 2 Tablespoons Olive Oil, Divided
• 10 whole Campari Tomatoes, Quartered
• 10 whole Crimini Mushrooms, Quartered
• 3 whole Shallots, Sliced Lengthwise
• 1 whole Medium Zucchini, Seeds Removed And Sliced
• 1 whole Medium Yellow Squash, Seeds Removed And Sliced
• 1 whole Orange Bell Pepper, Seeds And Stem Removed And Sliced
• Kosher Salt To Taste
• FOR THE VINAIGRETTE:
• 1 clove (large) Garlic, Finely Minced
• 1/2 teaspoons Dijon Mustard
• 3 Tablespoons White Wine Vinegar
• 1/2 cups Extra Light Olive Oil
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Fresh Ground Black Pepper

1. Lightly brush sliced ciabatta with a tablespoon of the olive oil and grill until toasted, 10 minutes or so over medium heat. Remove and cube.
2. Place grill basket on grill grates to heat.
3. Toss all the prepped veggies in a large bowl with a couple pinches of kosher salt and the remaining tablespoon of olive oil. Pour veggies into the grill basket and let cook for about 20-30 minutes, tossing occasionally.
4. In a jar or a small bowl (I used almost-empty Dijon mustard jar), combine vinaigrette ingredients. Shake well.
5. Remove veggies when tender but still a little firm and place into a serving bowl. Drizzle with desired amount of dressing and bread cubes. Toss and serve warm.

salad, loaves, olive oil, tomatoes, crimini mushrooms, shallots, zucchini, orange bell pepper, kosher salt, vinaigrette, garlic, dijon mustard, white wine vinegar, extra light olive oil, kosher salt, ubc

Taken from tastykitchen.com/recipes/salads/grilled-vegetable-panzanella/ (may not work)