Grilled Panzanella Salad

Serves 6 | Prep Time: 45 minutes

Ingredients:

Croutons

·       1 Ciabatta Bread or other Italian Bread cut into 1-inch thick cubes

·       Olive Oil

Salad

•        1 cucumber, unpeeled, seeded, cut into 1/2-inch moons

•        1 cup of cherry or grape tomatoes (heirlooms if you have them) or 3 large tomatoes cut into wedges

•        10 fresh basil leaves, torn

•        2 tablespoons capers, drained

•        1/2 red onion cut into thick pieces or wedges

•        Assorted bell peppers (red, yellow, orange) seeded and cut into pieces ½ inch pieces

•        1/4 cup parmesan cheese, shredded (optional)

•        Salt and Pepper

Red Wine Vinegar Vinaigrette

•        1/2 cup olive oil

•        1/2 teaspoon Dijon mustard

•        2 tablespoons red wine vinegar

•        1/2 teaspoon dried oregano

•        Salt and pepper to taste

Directions:

1.    Preheat oven to 350 degrees. Spray lined baking sheet with olive oil spray. Season bread with salt and pepper and place on baking sheet. Turn once. Cook until golden brown about 8-10 minutes. Let cool.

2.    For Peppers and Onions- Brush lightly peppers and onions with olive oil and season with salt and pepper. Grill or Croutons

3.    1 Ciabatta Bread or other Italian Bread cut into 1-inch thick cubes

4.    olive oil

5.    Place on baking sheet. Turn once. Cook until slightly brown and soft about 8-10 minutes. Let cool

6.    While the croutons and peppers are cooking, add tomatoes, cucumbers, and capers to a large bowl

7.    Add croutons, peppers and onions

8.    Add dressing (see below), use a small amount and toss

9.    Add torn basil

10. Add parmesan cheese, to taste (optional)

11. Serve immediately with extra dressing on the side

Red Wine Vinegar Vinaigrette

1.    Combine mustard, red wine vinegar, and seasons

2.    Stream in olive oil and whisk quickly

3.    Adjust seasonings to taste

Pasta with Roasted Zucchini, Yellow Squash and Grape Tomatoes

Serves 4-6 | Prep Time: 25 minutes

Ingredients:

·       1 pound pasta (penne, farfalle work well)

·       1 ½ cups grape tomatoes-sliced in half

·       1 zucchini-chopped into bite size pieces or half moons

·       1 yellow squash chopped into bite size pieces or half moons

·       1 shallot chopped

·       1 garlic clove-chopped

·       3 tablespoons olive oil

·       ¼ cup fresh basil chopped

·       ¼ cup parmesan cheese

·       ½ tsp. red pepper flakes

·       ½ tsp. herbs de Provence or dried oregano

·       Salt and pepper

Directions:

1.    Bring a large pot of water to a boil. Generously salt the water. Add the pasta and cook according to the package directions. Drain pasta.

2.    In a large skillet, heat olive oil over medium heat. Add garlic, shallot, and red pepper flakes. Cook less than 1 minute. Add zucchini, squash, tomatoes. Cook until tender. About 5 minutes.

3.    In a large serving bowl, add pasta and vegetables. Drizzle with olive oil 

4.    Add parmesan and basil

5.    Adjust seasonings to taste