August panzanella

Ingredients:

• 0.5 cup olive oil + extra for drizzling
• 1/4 cup white balsamic vinegar
• 2 small cloves garlic, crushed
• 0.5 tsp dried oregano
• 2 cups mixed cherry tomatoes, halved (about 300g)
• 1 medium zucchini (about 200 g)
• 1 medium yellow zucchini (about 200 g)
• 2 ears of corn, husked
• Half a small red onion, sliced ​​into 0.5 cm thick circles.
• 1 loaf sourdough bread (350g), sliced ​​2.5cm thick.
• 1 cup torn fresh basil leaves
• 0.5 cup crumbled ricotta or feta (optional)

Preparation:

1. Preheat a grill pan or outdoor grill to medium-high heat.
2. In a large bowl, combine 1/4 cup olive oil, vinegar, garlic, oregano, 0.5 teaspoon salt, and a few grinds of black pepper until smooth. Add the tomatoes and let them marinate.
3. Trim the ends of the zucchini, then cut each zucchini lengthwise into quarters. Drizzle the zucchini, corn, and onion with 2 tablespoons of olive oil, sprinkle with 0.5 teaspoon of salt, and season with a pinch of pepper. Brush the bread with the remaining 2 tablespoons of olive oil and sprinkle with a pinch of salt.
4. Grill the zucchini, corn, and onion until tender and charred in spots, 3–4 minutes per side for the zucchini and onion and 6–8 minutes per side for the corn. Grill the bread until golden brown, about 2 minutes per side.
5. Slice the zucchini diagonally into 2.5 cm thick slices, coarsely chop the onion, and trim the corn kernels from the cobs. Cut the bread into 2.5 cm pieces. Transfer everything to the bowl with the tomatoes. Add the torn basil leaves and mix thoroughly. Season with salt and pepper to taste. Transfer the panzanella to a serving bowl or platter, drizzle with olive oil, and top with ricotta or feta cheese, if using.