1st Recipe - Zucchini Summer Salad

I have also been cooking homemade meals from scratch.  I’ve joined a Community Supported Agriculture (CSA) program and am getting boxes of organic produce, fresh from a local farm every week.  I feel healthier than ever. 

I'm not great with measuring - I'm always throwing in "a little bit of this and a little bit of that," so please bear with me.  I will do my best and will try to start measuring soon!

This is one of my favorite recipes.

Zucchini Summer Salad (Serves 2 Large Plates)

Ingredients:
1 Zucchini, sliced longways into thin strips, brushed with olive oil and light salt
1 Bell Pepper (any color!), top & seeds removed, sliced in half, brushed with olive oil and light salt
1 Medium onion (red or sweet), sliced in half and brushed with olive oil & light salt
1/2 large, fresh tomato, diced
4 cups lettuce- whatever is fresh and in season
3 slices bread, diced into cubes and brushed with olive oil, sprinkled with italian seasonings
3 Garlic scapes, diced like green onions (optional)
1/4 cup fresh parsley, chopped (plus 1/8 cup for the dressing)


Dressing:
1/4 cup Olive Oil
Juice of 1/2 lemon
Squirt of dijon mustard (or regular is fine)
1/8 cup fresh parsley, chopped
1 tsp garlic powder
Italian seasoning mix (usually dried basil, parsley, oregano, perhaps rosemary)
salt & fresh cracked pepper to taste 
(Whisk together in small bowl)


1. Preheat the oven to 375 and spritz some olive oil on a cookie sheet (I like to cover with foil.)  Spread bread cubes on cookie sheet and toss with olive oil and italian seasonings (+ salt if desired).  Set aside.

2.  Preheat the grill (medium.) 


3.  Wash lettuce thoroughly and arrange 2 cups torn lettuce on each of 2 large plates.  Add diced tomatoes.


3.  Take zucchini, pepper, and onion out to the grill and begin grilling (it will take about 10-15 minutes depending on thickness of zucchini - turn fairly often)


4.  Throw the bread cubes in the oven for about 7 minutes - they should be browned and crispy.  Take out to cool when done.


5.  Add 1/2 of the homemade dressing to the lettuce and tomato, toss.


6.  By now, the veggies on the grill are probably done.  They should be soft and have the nice grill marks. Remove from grill and slice into bite-sized pieces.


7.  Add bite-sized grilled veggies to the lettuce and tomatoes, then sprinkle with garlic scapes and parsley.    Add the homemade croutons and pour the remaining dressing over top.  Add salt and pepper to taste.


Optional improvisations:  You can add fresh cucumber with the tomato, use green onions instead of garlic scapes (this was the first I'd ever seen them when they arrived in my CSA box!  They are good!)  Grilled eggplant and yellow squash would be nice, too.  You can use regular croutons or add cheese (cheddar would be nice - fresh parmesan, too.)


This is a vegan recipe as instructed above.  You could always grill some chicken if you want.


Enjoy!