Grilled Vegetable Panzanella

Lightly brush sliced ciabatta with a tablespoon of the olive oil and grill until toasted, 10 minutes or so over medium heat. Remove and cube.

Place grill basket on grill grates to heat.

Toss all the prepped veggies in a large bowl with a couple pinches of kosher salt and the remaining tablespoon of olive oil. Pour veggies into the grill basket and let cook for about 20-30 minutes, tossing occasionally.

In a jar or a small bowl (I used almost-empty Dijon mustard jar), combine vinaigrette ingredients. Shake well.

Remove veggies when tender but still a little firm and place into a serving bowl. Drizzle with desired amount of dressing and bread cubes. Toss and serve warm.