Herby Rice Salad with Market Vegetables

Ingredients

• 2 cups cooked U.S.-grown Basmati
• ¼ cup seasoned breadcrumbs
• 2 zucchinis, halved lengthwise & cut into 1-2' slices
• 2 tomatoes, quartered
• 6 garlic cloves, peeled and smashed
• ½ cup micro pea shoots
• ¼ cup scallions (white and green parts only), thinly sliced
• 1 ½ tablespoons balsamic vinegar
• ½ small shallot, finely minced
• ½ teaspoon fresh parsley, finely chopped
• ½ teaspoon fresh basil, finely chopped
• ½ teaspoon agave or cane sugar
• ½ tablespoon coarse Dijon mustard
• ½ teaspoon Worcestershire sauce
• kosher salt & freshly ground pepper
• ¼ cup extra virgin olive oil