Grilled Vegetable Panzanella

1 demi whole wheat baguette (about 6 inches long), cut into 1/2-inch slices

1 medium zucchini, cut into 1/4-inch rounds

1 medium yellow summer squash, cut into 1/4-inch rounds

Ingredients:

1 red bell pepper, quartered

1 pint cherry tomatoes, halved, divided

2 tablespoons white balsamic vinegar

2 cloves garlic

1 teaspoon fresh oregano leaves

1 teaspoon fresh thyme leaves

1/4 cup fresh basil leaves, thinly sliced, plus more for garnish

Instructions:

Prepare a grill or grill pan for high heat cooking. Grill bread, zucchini, squash and bell pepper about 5 minutes. Flip and grill on the second side until vegetables are tender and bread is toasted, about 5 minutes more. Remove from the grill and keep warm.

Combine half of the tomatoes with vinegar, garlic, oregano, thyme and basil in a blender or food processor and purée until a smooth dressing forms.

Cut bread, zucchini, squash and bell pepper into bite-size pieces. Place in a medium bowl and add remaining tomatoes and dressing. Toss well to combine. Let sit for at least 30 minutes (and up to 2 hours) before serving. Garnish with more basil and serve.

Nutritional Info:

Per Serving:180 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 320mg sodium, 36g carbohydrate (4g dietary fiber, 6g sugar), 6g protein