Grilled Veggie Panzanella Salad

Name: Grilled Veggie Panzanella Salad
Ingredients: ½ (16-ounce) loaf day-old crusty olive or Italian bread, cut into cubes; ½ (16-ounce) loaf day-old crusty olive or Italian bread, cut into cubes; 1 large zucchini, sliced in half lengthwise; 1 red onion, cut into ¼-inch-thick slices; 1 pint mixed red and yellow cherry tomatoes; 1 pint mixed red and yellow cherry tomatoes; ¼ cup pitted Kalamata olives; ½ cup red wine or Champagne vinegar; ½ cup red wine or Champagne vinegar; ¼ cup extra-virgin olive oil; 1 garlic clove; 1 teaspoon Dijon mustard; Salt and pepper; Salt and pepper; ¼ cup chopped fresh basil

Preparation info

4
Servings; WPS = 10 oz .

Difficulty
Easy

Appears in

The Campfire Foodie Cookbook

By Julia Rutland

Published 2017

About

Ingredients

½ (16-ounce) loaf day-old crusty olive or Italian bread, cut into cubes
1 large zucchini, sliced in half lengthwise

Vegan

Method

Prep at Home

Cut bread into 1 ½-inch cubes (large enough to prevent falling through grill grates). Place in a container. (It’s even better if the bread cubes get stale.)

Dressing is best prepared at campsite but for ease may be made a day in advance. Combine vinegar, olive oil, garlic, mustard, and salt, and pepper to taste. Store in a container in