Grilled Veg Panzanella Salad

Toss the zucchini, red onion, and red pepper in olive oil, then place them on the grill. Cook until they reach your desired golden colour, then set aside.

Toss the bread with olive oil and salt, then place it on the grill. Cook until lightly toasted, but do not overcook—it should still have a slight chew.

Assemble the salad by combining the grilled vegetables, grilled bread, microgreens, and cherry tomatoes. Toss with olive oil, balsamic glaze, salt, and pepper to taste. Enjoy!

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