3 Hoagie Rolls
1 Tablespoon Garlic Powder
1 Tablespoon Italian Seasoning
3 Medium Zucchinis, sliced
1 ½ Cups Heirloom Cherry Tomatoes, halved
1 Medium Green Pepper, chopped
1/2 Red Onion, thinly sliced
1 ½ Cups Mozzarella Cheese Pearls
½ Cup Fresh Basil, chopped
1 Tablespoon Olive Oil
Salt, to taste
Pepper, to taste
1/4 Cup Balsamic Vinegar
3 Tablespoons Olive Oil
3 Tablespoons Sugar
1 Clove Roasted Garlic, minced
1 Teaspoon Italian Seasoning
½ Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Tablespoon Water
Add 1 Tablespoon of olive oil to medium pan. Add zucchini and onion; season with salt and pepper. Sauté zucchini until tender. Remove from pan and pat dry. Set aside to cool completely.
Slice Hoagie Rolls into 1-inch cubes. You will need 8-10 full cups of bread.
Arrange cubes on a large baking sheet. Drizzle or spray with olive oil then season with garlic powder and Italian seasoning. Bake in a 300°F oven until crisp on the outside but still slightly soft in the middle, 10-15 minutes, tossing once during baking. Remove and set aside to cool completely.
Prepare dressing: In a small bowl, add balsamic vinegar, sugar, water, garlic, seasonings, salt, and pepper. Whisk while slowly adding olive oil to thoroughly blend ingredients.
In a large bowl, combine the toasted bread cubes, sautéed zucchini, chopped vegetables, and mozzarella cheese pearls. Pour dressing over top and toss to combine.
Let the salad sit for 30 minutes to allow flavors to meld, stirring occasionally.
When ready to serve, mix in basil, and portion onto plates.
Recipe adapted from: https://www.tasteofhome.com/recipes/zucchini-panzanella-salad.