Heat up the grill for a hearty summer panzanella and then top it with a marinated, herby dressing for delish dining

This grilled vegetable salad is filled with summer zucchini and eggplant that are marinated in an herby dressing. Crusty country-style bread helps soak up the flavors. To keep sodium in check, reduce the amount of salt in the salad if you opt to use the feta.

Grilled Summer Vegetable Panzanella

Servings: 6
Active Time: 30 minutes
Total Time: 40 minutes

• 2 medium zucchini (1 pound), cut into thirds lengthwise
• 1 medium eggplant (1 pound), cut into 1-inch-thick rounds
• 1 medium red onion, cut into 1-inch-thick rounds
• 8 ounces crusty country-style bread, sliced 1/2-inch thick
• 7 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 3 tablespoons red-wine vinegar
• 1 clove garlic, grated
• 1/2 cup chopped herbs, such as parsley or basil, plus more for garnish
• 1/4 cup crumbled feta (optional)

1. Preheat grill to medium.

2. Brush both sides of zucchini, eggplant, onion and bread with 3 tablespoons oil. Sprinkle the vegetables with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning once, until tender, 4 to 5 minutes per side. Grill the bread until lightly charred in spots, about 3 minutes per side.

3. Meanwhile, whisk vinegar, garlic and the remaining 4 tablespoons oil and 1/4 teaspoon each salt and pepper in a large bowl.

4. When the vegetables and bread are cool enough to handle, cut them into bite-size pieces and add to the bowl along with the herbs. Toss to coat well. Let stand for 10 minutes before serving.

5. Top with crumbled feta, if using, and more chopped herbs, if desired.

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