Ingredients
3 medium zucchini, cut into 1/4-in. slices1/4 cup olive oil, divided 1 French bread baguette (10-1/2 ounces), cubed 1-1/2 cups heirloom mini or cherry tomatoes, halved1 medium green pepper, coarsely chopped1/2 medium red onion, thinly sliced1/4 cup balsamic vinegar1 teaspoon jarred roasted minced garlic1 teaspoon Italian seasoning1/2 teaspoon crushed red pepper flakes1 teaspoon kosher salt1/2 teaspoon coarsely ground pepper1-1/2 cups fresh mozzarella cheese pearls
Preparation
Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400° until tender and lightly browned, 25-30 minutes, stirring halfway through. Remove from the oven and cool.
Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a baking sheet. Bake at 400° until lightly browned, 12-14 minutes, stirring occasionally.
Place the cooled zucchini, toasted bread, tomatoes, green pepper and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings and remaining 2 tablespoons oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.
