grilled vegetable & shrimp panzanella

The end of July/beginning of August can only mean two things:

1. No more talk of Pioneer Day for a whole year! Woot Woot!

2. The veggies, especially the zukes, squash, and tomatoes should be in full throttle mode!

If you’re as lucky as I am, you have a mom who has a fantastic garden that, when she’s out of town, needs babysitting. And by babysitting, I water her plants, spray down my kids with the hose (laughing maniacally), and oh! What’s this? Sure, I’ll take 5 of those gigantic zucchini and about 2 pints of cherry tomatoes home with me.  And some garlic. Lots of garlic.

And, if you’re anything like me, you can’t stop, won’t stop, can’t stop, won’t stop the love of bread. I dare you to turn down  bread that’s been drizzled with olive oil, and perfectly grilled (see how I patted myself on the back there?).

I can’t quit this salad. I can’t quit you tomatoes and mozzarella! I can’t! This is the third time in two weeks I’ve made this. I’m addicted.

This is a super inexpensive side dish, especially if you’ve stolen most of your produce from mom’s garden. Make it with the shrimp as a complete meal. Any which way, the flavors encapsulate all that is the beauty of summer.

I’ve adapted a bit my mom’s recipe for Grilled Shrimp Panzanella found in Small Parties, page 51. I’m sure she doesn’t mind. At least not as much as that one time I broke one of her potted plants. Oh ya, mom I broke a pot. Sorry, love ya, bye.

grilled vegetable & shrimp panzanella

grilled shrimp (the shrimp is completely optional)
2 pounds large raw shrimp (26-30 per pound), peeled and deveined and tails removed
3 tablespoons olive oil
3 large garlic cloves, minced
1 tablespoon dried Italian seasoning
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes

grilled bread
1 pound loaf of Italian bread (ciabatta, pugliese, rustic loaf), cut into 1-inch thick slices
olive oil for brushing
salt and pepper

grilled veggies
8 large Roma tomatoes, cut into eighths
1 large zucchini, cut into 1/2-inch thick strips
1 large yellow squash, cut into 1/2-inch thick strips
1 orange bell pepper,  cut into rings
olive oil for tossing
salt and pepper

dressing
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves (optional)
1/4 cup chopped fresh mint leaves (optional)
1/4 cup red wine vinegar
1/2 teaspoon Dijon (optional)
3/4 cup olive oil
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 ounces fresh mozzarella (I like to use Bocconcini)

for the shrimp:
In a medium bowl, combine all ingredients for the shrimp; marinate for 1-2 hours in fridge. Heat an outdoor grill to medium or use a grill pan on a stove top. Using a grill basket, or tray, grill the shrimp 2-3 minutes per side, until cooked through and bright pink. Place in a bowl and set aside to cool.

for the bread:
brush each slice of bread (you’ll have about 10-12) with the olive oil, then sprinkle with salt and pepper. Leaving the grill on medium from the shrimp, place each slice of bread on the grill. Grill for about 2-3 minutes per side, until grill marks appear. Place on cutting board to cool. Once cool, cut the bread into 1-inch cubes.

for the grilled veggies:
Place all the veggies in a bowl and toss with olive oil, salt, and pepper. Leaving the grill on from the bread and using the grill basket again, grill the veggies on medium heat for about 6 minutes total, turning once. Place on cutting board to cool. Once cool, cut the veggies into 1-inch pieces.

for the dressing and salad:
In a large bowl, combine all the ingredients for the dressing. Add the grilled shrimp if using, the grilled bread cubes, and the veggies; toss.  Refrigerate for at least 1 hour before serving to allow the bread to absorb the vinaigrette. Place the mozzarella on top of the salad right before serving.

Serves 12.