ROASTED ZUCCHINI PANZANELLA

(taken from inspiredbycharm.com)

Roasted Zucchini Panzanella Ingredients

• 3 medium zucchinis cut into 1/4 inch slices

• 2 tablespoons olive oil divided

• 1 bread baguette cubed (about 10 ounces)

• 1 1/2 cups cherry tomatoes halved

• 1 green pepper chopped

• 1/2 red onion sliced thinly

• 1 1/2 cups mozzarella cheese pearls about 8 ounces

• salt and pepper to taste

Dressing:

• 1/4 cup balsamic vinegar

• 3 tablespoons olive oil

• 1 clove garlic minced

• 2 teaspoons granulated sugar

• 1 teaspoon Italian seasoning

• 1/2 teaspoon crushed red pepper flakes

• 1 teaspoon kosher salt

• 1/2 teaspoon ground pepper

Instructions

• Start by roasting the zucchini. Place the zucchini onto a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle lightly with salt and pepper. Bake at 400 degrees for about 25-28 minutes stirring halfway through. The zucchini should be lightly browned and tender, but not mushy.

• In a large bowl, add the bread cubes and drizzle with 1 tablespoon of olive oil. Sprinkle lightly with salt and pepper. Toss to combine. Transfer to a baking sheet and bake at 400 degrees until lightly browned. (About 12-14 minutes.) Stir once during the baking process.

• Allow the zucchini and bread cubes to cool completely.

• In a large bowl, add the roasted zucchini, toasted bread, tomatoes, green pepper, red onion, and mozzarella. In a small bowl or dressing container, whisk together the dressing ingredients until combined. Drizzle over the salad and toss gently to combine. This Roasted Zucchini Panzanella is best served immediately. (Though, I enjoyed the leftover portion just as much the following day.)