Grilled Panzanella Salad - Giadzy
INGREDIENTS
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6 1½-inch-thick slices of rustic wheat bread
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2 medium zucchini (halved lengthwise)
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2 Italian eggplants (halved lengthwise)
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2 small fennel bulbs (halved lengthwise)
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4 medium heirloom tomatoes (halved)
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2 large green onions (trimmed)
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½ cup plus 2 tablespoons extra-virgin olive oil
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¾ teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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¾ cup chopped fresh basil leaves (about 1 bunch)
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¼ cup white balsamic vinegar
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