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Lightly brush all sides of bell peppers, eggplant, zucchini, onion and bread slices lightly with 2 tablespoons oil. Grill the vegetables on the grill rack of a covered charcoal or gas grill directly over medium heat until crisp-tender, turning occasionally. Allow about 8 minutes for eggplant and zucchini and 10 minutes for bell peppers and onion. Remove from grill; cut into 1-inch pieces. Set aside.
Grill the bread for about 4 minutes or until browned and crisp, turning occasionally. Cool slightly. Rub the bread with the cut sides of the garlic clove.
Place the grilled vegetable pieces in a large bowl. Cut the bread into 3/4-inch pieces; add to the bowl.
In a small bowl, whisk together the remaining 1/3 cup oil, vinegar and lemon zest. Add the dressing to the grilled vegetables and bread; add mozzarella. Season to taste with salt and black pepper. Toss gently to combine. Let stand for 20 minutes. Toss with parsley just before serving.