Zucchini Strikes Again! Easy Grilled Salad

Why do we delight in reading recipes and watching endless hours of Food Network TV? Eventhough I work around hundreds of ingredients all day long, I get hooked just like everyone else.  So when my friend shared her food network magazine, I dove right in. Of course I found a couple of recipes I had to try, including one for zucchini! Despite the heat, my garden is still pumping these bad boys out day after day. It's awesome.

Compared to some of the simple salads I've shared in the last few weeks, this one for Grilled Panzanella Salad might sound a little more complicated, but it's totally worth it. I revised it slightly by using red onion instead of scallions, but that's the beauty of this recipe; make it your own!

Grilled Panzanella Salad

INGREDIENTS:

• 2 TBSP Olive Oil, plus more for brushing and drizzling
• 2 tsp Red Wine Vinegar (I just used Red Wine)
• 2 tsp Lemon Juice
• Salt & Pepper to taste
• 3 medium Tomatoes, halved
• 1 medium Red Onion, thickly sliced
• 5 medium Italian Peppers, whole
• 1 large zucchini, halved lengthwise, then quartered
• 1 10 oz ciabatta bread, halved lenthwise
• 1/2 C torn fresh basil
• 1/4 lb sliced salami, cut into ribbons

DIRECTIONS:

• Preheat grill to medium high. Make the dressing: Whisk the olive oil, vinegar, and lemon juice 1/4 tsp salt and pepper to taste in a bowl.
• Brush the grill with olive oil. Coat the vegetables in olive oil and sprinkle with salt and pepper. Brush the bread with olive oil
• Grill the bread and vegetables until charred, about 2 minutes per side for the bread and 4 minutes per side for the vegetables. Transfer to a baking sheet and let cool.
• Cut the vegetables and bread into bite-size pieces and place in a bowl. If you roasted your peppers whole like I did, then you will need to slice and remove the seeds. Add the basil, salami, and dressing and toss. Season with additional salt and pepper if needed.

This is one I will definately make again and again. My family LOVED it!