Grilled Vegetable Panzanella

• 1 loaf ciabatta bread cut into bite size cubes
• extra-virgin olive oil
• garlic salt
• 1 inch cherry tomatoes pint, cut half
• 1/2 pound asparagus
• 1 corn cob
• 1/2 red onion medium, chopped
• 1 orange bell pepper
• fresh parsley cup chopped
• fresh basil cup chopped
• 1/2 cup Parmigiano Reggiano shaved
• kosher salt
• freshly ground black pepper
• 2 tablespoons white wine
• 2 tablespoons lemon juice
• 1/2 teaspoon honey
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil

1. For the vinaigrette, mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender or food processor. With the machine still running, gradually blend in the oil. Season the vinaigrette with more salt and pepper, if desired. Set aside.
2. Preheat the oven to 350u0b0F
3. Place ciabatta cubes on a baking sheet and drizzle with olive oil. Sprinkle with garlic salt on top. Toast bread in the oven for 10-12 minutes or just until the bread starts to crisp, but stays chewy inside.
4. Season with salt and pepper and drizzle olive oil on the corn, asparagus, and bell pepper (or spray with vegetable spray for a lower fat alternative). Place on a pre-heated grill or stove-top grill pan and cook until tender and slightly charred, about 5-10 minutes.
5. Shave the corn kernels off the cob and cut the asparagus and bell pepper into bite size pieces.
6. Combine the bread, tomatoes, asparagus, corn, onion, bell pepper, parsley, and basil in a large bowl. Drizzle with the white wine vinaigrette and top with freshly ground black pepper and shaved Parmigiano. Serve immediately.

bread, extravirgin olive oil, garlic, tomatoes, asparagus, corn cob, red onion, orange bell pepper, parsley, fresh basil, shaved, kosher salt, freshly ground black pepper, white wine, lemon juice, honey, dijon mustard, salt, freshly ground black pepper, extravirgin olive oil

Taken from www.yummly.com/recipe/Grilled-Vegetable-Panzanella-1658976 (may not work)