Grilled Spring Panzanella

Grilled Spring Panzanella
Serves 6-8

Panzanella is one of my favorite ways to eat my vegetables. Grilling vegetables is a great way to mix up your summer sides or go vegetarian one night. Use whatever vegetables are in season and cut into bite size pieces. I love the smokey grilling flavor Kingsford Charcoal gives vegetables, making them feel more hearty and flavorful.

2 lemons, zested and juiced
¼ cup red wine vinegar
3-4 cloves garlic, smashed
1/3 cup extra virgin olive oil, plus more for grilled
Salt
½ cucumber
½ baguette, torn
1 bunch asparagus, trimmed
½ lb. sugar snap peas or snow peas
½ bunch parsley, chopped
½ bunch basil, sliced

Build a charcoal fire with Kingsford Charcoal.

In a large bowl combine lemon zest, red wine vinegar, garlic and season well with salt, about ½ teaspoon. Using a rolling pin or wine bottle, gently break the cucumber. I know, this sounds weird but mash it and then using your hands rip it apart and add to the vinegar. Sprinkle cucumber with a bit more salt. Allow the mixture to sit while you grill other ingredients.

Season baguette with olive oil and salt and bring until brown. Repeat this process with your asparagus and sugar snap peas. You can do this all at once if your grill is big enough.

Remove bread and vegetables from the grill and cool slightly before chopping into bite-size pieces and adding to the bowl of cucumber. Season salad with 1/3 cup olive oil and more salt, if needed.

Toss in herbs and serve.