Grilled Vegetable and Chicken Salad

We are lucky enough to have a (semi)private backyard with a grill. Which is a real luxury in NYC so we try to take advantage of it as much as possible. It's so nice to be able to keep the apartment cool by cooking outside in the summer. On the weekends, I like to grill multiple things so I can use them throughout the week. This past weekend we grilled a ton of veggies and chicken breasts. I threw this panzanella like salad together with them along with a head of lettuce, homemade croutons, and fresh mozzarella. I then tossed the salad with a red wine vinegar dressing. It was delicious and so easy to throw together after I put the girls to bed.

Croutons: Ingredients: 1/2 of a loaf of Crusty Italian Bread and 2 tablespoons of Olive Oil. Dice thick crusty bread into 1-inch cubes and toast in a preheated 400 degree oven for 10-12 minutes. I tossed them garlic powder once they had cooled for a little extra flavor. Red Wine Vinegar Dressing: Ingredients: 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 crushed clove of garlic, and salt & pepper to taste. Place all ingredients in a bowl and whisk until combined. Grilled or Roasted Veggie Marinade: Ingredients: 1/4 cup of extra virgin olive oil, 1/3 cup of red wine vinegar, 3 cloves of garlic, chopped, 1 table spoon Italian Seasoning, and salt & pepper to taste. I used 2 peppers, 1 head of broccoli, 2 summer squash, and 1 large onion cut into large rounds. Mix marinade together and pour over the vegetables for 15 minutes or up to two hours. Remove vegetables from marinade and grill over medium heat for 10-15 minutes.