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Panzanella salad with grilled vegetablestopcook.tomathouse.comPreparation:Slice one loaf (12 oz) of country bread into 1-inch-thick slices. Grill over medium heat until grill marks appear, 2 minutes per side; cut the bread into cubes. Slice 1 zucchini, 1 summer squash, and 1 red onion into 1/2-inch-thick slices, and quarter 1 red bell pepper.Brush the vegetables with olive oil, season with salt and pepper, and grill until tender, about 5 minutes. Chop the vegetables and toss with the bread, 10 ounces (300 g) halved cherry tomatoes, 1/2 cup (1/2 cup) torn basil, 1/2 cup (1/2 cup) olive oil, and 1/4 cup (1/4 cup) red wine vinegar. Season the panzanella with salt and pepper. Top with shredded cheese. To this panzanella salad You can add salami. Ingredients: |