Summer Zucchini Panzanella Salad

Ingredients

• 2 medium zucchini; sliced

• 4 ears of corn

• 1 loaf of bread; sliced thick

• 1/2 cup chopped fresh basil

• 1/4 cup pine nuts

• 1/2 cup crumbled feta

• 1/3 cup + 2-3 tablespoon olive oil; divided

• Juice of 1 lemon

• Salt and pepper

Directions

1. Drizzle the zucchini, corn, bread with 2-3 tablespoons of olive oil. Sprinkle with salt and pepper.

2. Preheat the grill over medium high heat. Add the zucchini and cook for 3-4 minutes per side or until charred. Add the bread and cook for 1-2 minutes per side. Remove from grill and cut into thick chunks. Add the corn and cook for 8-10 minutes turning so all sides are charred. Remove from grill and cut the kernels off the cob.

3. In a large bowl add the bread, corn, zucchini, basil, pine nuts, and feta. Drizzle with remaining 1-3 cup of olive oil and lemon juice. Season with salt and pepper to taste.