Grilled Panzanella

Panzanella is an Italian salad made from tomatoes and stale bread.  You are supposed to soak the bread and squeeze it dry, but that doesn't sound good to me so I made croutons instead.  I normally don't have white bread but this was a beautiful rustic, crusty bread that I bought from Central Market for our Frittata dinner with Rob.  The croutons were amazing, and I couldn't believe how well they held up in the salad.  Not mushy at all.  Even the next day they were still good.  Any hearty bread will do.

I used beautiful tomatoes and I grilled vegetables to bring out more flavor.  Any combination of vegetables will work.  Just use what is in season and looks good.

I served the salad on a bed of spinach for even more veggie goodness.  With the addition of beans, this was all we needed for dinner.  Well, that and some good wine!

¼ cup olive oil + more for bread

About 4 cups leftover crusty rustic bread, cut into 1-inch thick pieces

1 teaspoon minced garlic

2 T. finely grated fresh Parmesan

1 teaspoon Dijon mustard

2 tablespoons champagne vinegar
Juice of 1/2 lemon 

Kosher salt

2-3 ripe tomatoes (about 2-3 cups), cut into 1-inch cubes

10 large basil leaves

1/2 inch slice of red onion (do not separate rings)

1 red bell pepper, seeded and cut in half

1 yellow bell pepper, seeded and cut in half

2 small Japanese eggplants, cut lengthwise

1 yellow squash or zucchini, cut lengthwise

1 can (15 oz.) cannellini beans, rinsed and drained

To make the croutons:  In a large bowl, toss the bread with olive oil until well coated but not soggy.  Add minced garlic and a sprinkling of fresh finely-grated Parmesan.  Mix well.  Put on a foil-lined baking sheet and bake at 400 degrees for about 10-15 minutes, stirring once.  Let cool.

Coat the onion, bell peppers, eggplant, and squash (or whatever veggies you are using) lightly with olive oil.  Sprinkle with Kosher salt.  Grill until vegetables are tender and have good grill marks.  Let cool.  Cut the veggies and onion into chunks after they cool.

In a large salad bowl, whisk together vinegar, Dijon, lemon juice, and ¼ cup olive oil.  Season with salt.  Add the tomatoes and allow to marinate for about 20 minutes.  Add the beans, grilled vegetables, basil, and croutons.  Mix well.  Season with salt, if necessary.  Let sit for about 20 minutes before serving.