Heat Up the Grill for a Hearty Summer Salad

The optional feta cheese adds a briny finishing note. Brie Passano/TNS

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

Active Time: 30 minutes Total Time: 40 minutes

Serves 6

• 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)

Preheat grill to medium.

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.

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

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.

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

Recipe nutrition per serving: 288 Calories, Total Fat: 18 g, Saturated Fat: 3 g, Cholesterol: 3 mg, Carbohydrates: 29 g, Fiber: 4 g, Total Sugars: 9 g, Protein: 5 g, Sodium: 399 mg, Potassium: 433 mg, Vitamin A: 1251 IU