Panzanella

The grilled bread is just poking out through in this picture, I add a lot of grilled veggies in the summer!
But add more or less depending on your taste.



Baby it's hot outside!  Why turn on the oven, grab your favorite vegetables and a few slices of a rustic bread.  The framework for this is simple, adjust with any additions or deletions to suit your taste.
you will notice in this picture I served it with a grilled salmon steak. 
this would also make a great summer lunch for company, serve with some cheese and a glass of wine

serves 4
1 zucchini, sliced in quartes1/2" thick
16 mini peppers, left whole--or red bell and orange bell pepper cut into 1" x 1" chunks
2 small onions, sliced in quarters
2 slices rustic bread (thick cut slices, cut or tear into 1" cubes)
basil leaves
2 TBS balsamic vinegar*
olive oil
2 cloves garlic, minced
salt and pepper to taste

Place all vegetables and bread in large bowl and toss with olive oil, salt and pepper. Grill over hot part of grill until outside slightly chars but vegetables retain some crunch.
Toss with some more olive oil and balsamic vinegar.  Tear basil leaves into salad and toss again and serve.

*use the best balsamic vinegar you can purchase.  A thick balsamic clings to the vegetables and basil