Grilled Zucchini & Bread Salad

I like a multigrain bread here. Tear the bread pieces large enough that the edges get crispy, but the interior stays a bit chewy. Also, if the bottom of your loaf of bread is extra hard, I tend to trim that off before tearing into chunks. Look for ponzu near the soy sauce at the grocery store.


  • 1/2 pound loaf of multi-grain bread, torn into bits
  • 2 pounds (4 medium or 2 XL) zucchini, sliced into 1/4-inch coins
  • 1/4 cup extra virgin olive oil
  • 1/3 cup ponzu
  • 1 tablespoon toasted sesame oil
  • 1 medium serrano pepper, seeded & minced
  • 2 cloves garlic, smashed
  • 1 14- ounce can of chickpeas, drained
  • To serve: zest of one lemon // basil / cherry tomatoes


  1. Toss the chunks of bread in a large bowl with 2 tablespoons of the olive oil and a couple pinches of salt. Massage the oil into the bread a bit with your hands, turn out onto a baking sheet and toast until deeply golden in a 375F oven. It should take 8-12 minutes or so - tossing once or twice along the way. Set aside.
  2. Whisk the ponzu, toasted sesame oil, Serrano, and garlic together in a small bowl. Set aside.
  3. Prep your grill, medium-high heat. Toss the zucchini in the same bowl you used for the bread, along with 2 more tablespoons of olive oil and a couple pinches of salt. Either use a wide grilling basket, or, if your grill has narrow slats, arrange the zucchini across the grill. Cook for 10-15 minutes, turning often with a metal spatula, until the zucchini is tender and golden, with grill marks. It seems like a lot of zucchini, but it really cooks down. Remove zucchini from the grill as it finishes.
  4. Just before serving pour the ponzu dressing over the grilled zucchini and chickpeas in a large serving bowl, gently toss. Add the toasted bread and give another good toss. Serve topped with cherry tomatoes, lemon zest and basil.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 4


Serves 4.