Charred Vegetable Panzanella with Olive Oil Bread Recipe

Brush bread zucchini squash eggplant and red onion with 2 tablespoons olive oil and season with salt garlic powder and black pepper.

Grill zucchini yellow squash eggplant and red onion covered on grill rack directly over medium-high heat for 6 to 8 minutes or until tender turning once halfway through grilling. Remove vegetables and set aside to cool slightly.

Grill bread on grill rack directly over medium-high heat for 1 to 2 minutes or until toasted and lightly charred turning once halfway through grilling. Remove bread and set aside.

Cut grilled cooled vegetables into 1-inch pieces. Transfer to a very large bowl. Toss with remaining 3 tablespoons olive oil and red wine vinegar. Add arugula tomatoes 1 cup Parmesan cheese and basil and toss gently to combine.

Cut grilled bread into 1-inch pieces and add to vegetable mixture; toss gently to combine.

Serve immediately or let stand at room temperature for up to 30 minutes. To serve garnish with additional Parmesan cheese if desired.