Grilled Panzanella Salad

I particularly love salads.  Especially in the warmer months.  I am one of those people that actually crave veggies.  This grilled beauty happens to be vegetarian as well, which makes it a great dish to serve if some of your guests happen to abstain from meat.  Give it a try!  It's perfect as a meal on a hot evening or a great side at a BBQ!

Ingredients:
1/2 loaf of day old bread
1 pint of cherry tomatoes, halved
1 red bell pepper sliced in strips
1 zucchini sliced in 1" coins
1 small egg plant sliced 1" thick
1 can of green olives (pitted)
3 oz. goat cheese (feta or fresh mozzarella would work too)
5-6 large basil leaves, julienned
1 clove of minced garlic (one frozen cube)
3 tbs of balsamic vinegar
4 tbs olive oil (plus a little for the grill & the bread)
salt and pepper to taste

Directions:
Dice your day old bread into 1" cubes.  Toast on a non-stick skillet over medium heat with a tbs of olive oil until golden brown, then set aside.

Grill your veggies on a BBQ or grill pan for a couple minutes on each side (until sear marks are present, but not burned)  then set aside.

In a large bowl combine oil, vinegar & garlic and whisk.  Roughly chop grilled veggies so they are about the same size as the toasted bread.  Toss grilled veggies into the bowl and add the olives, tomatoes and toasted bread.  Stir until evenly coated and garnish with fresh basil and goat cheese.  Serve immediately.

I'll be back soon with more delicious summer salads.  Until then, eat up!