Heat Up the Grill for a Hearty Summer Salad

A warm salad from the grill makes a good appetizer or even a light meal.

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.