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

Serves 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.

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.

========

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

©2024 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC.