Grilled Veggie Panzanella with mozzarella & basil

By barbsjustagirl

Ingredients

• 1 loaf French bread, cut on an angle into 1" thick slices
• 1/2 cup extra-virgin olive oil, plus more for brushing and drizzling
• Kosher salt and cracked black pepper
• 1 yellow squash, cut on an angle into 1/2" thick slices
• 1 small zucchini, cut on an angle into 1/2" thick slices
• 1 orange bell pepper, quartered
• 8 oz. heirloom cherry tomatoes
• 1/2 cup red wine vinegar
• 1/2 tsp. Dijon mustard
• 1 garlic clove, grated
• 8 oz. fresh mozzarella cheese, cut into 1/2" cubes
• 1 cup fresh basil leaves, torn

Details

Adapted from wherewomencook.com

Preparation

Step 1

1. Preheat a grill or grill pan to medium-high heat. If using an outdoor grill, coat a grill basket with cooking spray and put it on grill.
2. Brush both sides of bread with oil and season with salt and pepper. Grill until grill marks appear, about 2 minutes per side. When cool enough to handle, cut or tear into 1" inch cubes.
3. In a large bowl combine squash, zucchini and bell pepper. Drizzle with oil, season with salt and pepper and toss to coat. Grill flipping once until vegetables have grill marks and are softened and caramelized, about 6-8 minutes. When cool enough to handle cut squash, zucchini and pepper into 1" pieces and transfer to another large bowl.
4. Add tomatoes to first bowl drizzle with a little more oil and season with salt and pepper. Grill (if outdoors use grill basket) until charred and caramelized, about 4-5 minutes. Add tomatoes to grilled vegetables.
5. In a small bowl combine vinegar, mustard and garlic. While whisking slowly drizzle in 1/2 cup olive oil and whisk until emulsified. Season with salt and pepper.
6. Add toasted bread and mozzarella to bowl of vegetables. Drizzle in vinaigrette, add torn basil leaves and toss. Let stand for 10 minutes before serving to allow flavors to develop.