(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
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
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.)