Ingredients
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1 tsp. garlic, finely chopped
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1/2 tsp. Dijon mustard
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1/2 tsp. Kosher Salt
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1/4 tsp. freshly ground black pepper
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3 Tbsp. McEvoy Ranch Champagne Vinegar
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1/2 cup McEvoy Ranch Basil Olive Oil
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2 thick slices of artisan bread
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1 tsp. Kosher salt
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2 - 1/2 pounds ripe tomatoes
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1 small red onion
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1 medium zucchini or summer squash
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1 ear corn, shucked
Instructions
Vinaigrette
Stir together garlic, mustard, salt, pepper, and vinegar.
Whisk in olive oil until vinaigrette emulsifies.
Panzanella
Make the vinaigrette and set aside.
Heat a grill or grill pan to medium-high heat.
Brush bread slices with olive oil and grill until firm.
Tear bread into pieces and place in the bottom of a large bowl.
Cut tomatoes in chunks and add to the bread.
Slice zucchini or summer squash in half lengthwise, salt lightly, brush with olive oil and grill until tender.
Slice onion into wedges, salt lightly, brush with olive oil and grill until tender.
Brush corn with olive oil, salt lightly and grill until the kernels are browned.
Cut zucchini into chunks.
Cut corn off the cob.
Toss zucchini, corn, and onions with the bread and tomatoes.
Add the vinaigrette and toss again.
