Tuscan Panzanella

• 1 zucchini, sliced 1/4-inch thick
• mushroom, sliced 1/4-inch thick
• asparagus, cut in 3rds
• green beans, cut in 3rds
• snow peas
• 2 cups tomatoes, chopped
• 8 cups greens
• 2 tablespoons red wine vinegar
• salt and pepper
• fresh basil, torn
• 1 loaf italian crusty bread, torn
• 4 garlic cloves, pressed
• 1 cup extra virgin olive oil
• 14 cup red wine vinegar
• 12 cup parmesan cheese
• 1 teaspoon salt
• pepper
• 12 cup milk or 12 cup plain soymilk

1. Dressing:.
2. Combine all ingredients in either a food processor or bowl if using a hand blender.
3. Process until smooth and creamy.
4. Refrigerate.
5. NOTE: I have noticed that the dressing becomes thick in the fridge -- so thin with a little milk (if desired).
6. Grill zucchini and mushrooms until grill marks appear.
7. Steam the asparagus, green beans, and snow peas (right at the end of steaming).
8. Assembly.
9. Place field greens in large salad bowl.
10. Add the grilled and steamed veggies, tomatoes.
11. Add the vinegar, salt and pepper, torn basil.
12. Toss gently.
13. Take the loaf of bread and tear into bite size pieces.
14. Add to salad.
15. Add the dressing (as much as you like) and toss.
16. If there is any bread and dressing left over -- that is for the cook to noche on whenever she pleases -- lol Enjoy!

zucchini, mushroom, green beans, snow peas, tomatoes, greens, red wine vinegar, salt, fresh basil, italian crusty bread, garlic, extra virgin olive oil, red wine vinegar, parmesan cheese, salt, pepper, milk

Taken from www.food.com/recipe/tuscan-panzanella-191865 (may not work)