Summer Harvest Grilled Panzanella Salad Recipe: How to Make It

Ingredients

• 1 medium eggplant, quartered lengthwise
• 1 medium zucchini, quartered lengthwise
• 1 medium red onion, sliced into 1/4-inch slices
• 3 cups cubed ciabatta bread
• 2 cups cherry tomatoes
• 1 can (14 ounces) large water-packed artichoke hearts, drained and halved lengthwise
• 1/4 cup extra virgin olive oil
• 2 tablespoons chopped fresh basil or thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• DRESSING:
• 2 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced