Grilled Zucchini & Bread Salad

Ingredients

• 1/2 pound loaf of multi-grain bread, torn into bits
• 2 pounds zucchini, sliced into 1/4-inch coins
• 1/4 cup extra virgin olive oil
• 1/3 cup ponzu
• 1 tablespoon toasted sesame oil
• 1 medium serrano pepper, seeded & minced
• 2 cloves garlic, smashed
• 1 14- ounce can of chickpeas, drained
• To serve: zest of one lemon // basil / cherry tomatoes

Directions

1. Put the torn bread into a large bowl, drizzle it with 2 tablespoons of the olive oil, and add a couple pinches of salt. Work the oil through the bread with your hands, then spread the pieces on a baking sheet and toast them in a 375F oven until they are richly browned, about 8-12 minutes, stirring them a time or two as they bake. Set the bread aside.
2. In a small bowl, whisk together the ponzu, toasted sesame oil, Serrano, and garlic. Leave the dressing off to the side for now.
3. Heat your grill to medium-high. In the bowl you used for the bread, toss the zucchini with 2 more tablespoons of olive oil and a couple pinches of salt. Use a wide grilling basket, or, if the grates on your grill are close together, lay the zucchini directly across them. Grill for 10-15 minutes, flipping frequently with a metal spatula, until the zucchini is tender, golden, and marked from the grill. The pile may look big at first, but it shrinks quite a bit. Take the zucchini off the grill as the pieces are ready.
4. Right before serving, combine the grilled zucchini and chickpeas in a large serving bowl, pour the ponzu dressing over them, and toss gently. Add the toasted bread and toss again. Finish with cherry tomatoes, lemon zest, and basil.