Marinated Vegetables and Grilled Bread Salad
4 - 6 slices whole-grain sourdough bread or any hearty, whole-grain bread (thick slices are nice but not necessary)
1/4 cup extra virgin olive oil
kosher salt and black pepper
Heat Panini or outdoor grill to medium heat.
Brush bread, pepper and zucchini with olive oil, kosher salt and a few grinds of pepper. Grill on both sides, watching closely, until nicely browned. Don't let zucchini get overly soft.
When bread is cool enough to handle, cut into 1/2 inch cubes. Slice zucchini into 1/2 inch slices and pepper into chunks. Set aside.
1/2 cup good olive oil
1 teaspoon salt
freshly ground black pepper
1 small cucumber, cut into 1/2 cubes (1 1/2 cups)
2 Tablespoons capers, drained, rinsed (optional but good!)
3 Tablespoons fresh mint, chopped