End of Summer Panzanella

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There was a slight chill in the air this morning when I took the pup outside. While I'm sad to see all the gorgeous summer produce take its leave, I'm definitely ready for my favorite season to roll in and to start working on fall recipes. Panzanella is always best with fresh tomatoes, basil and good bread. I can't think of a better set of flavors to say farewell to warm days with.

Making this used up the last of our tomatoes and zucchini Robert's moms garden, making it feel even more like our last ode to summer. Unrelated to the actual food, I'm so excited that this is the first recipe shoot I did on our new table. I'm absolutely infatuated and am still drooling over finding this thing. Sorry butcher block cart, as much as I love you we were overdue for an update. 

End of Summer Panzanella
serves 4

4 large, ripe garden tomatoes
1 medium zucchini, cut into coarse chunks
1/3 loaf crusty italian bread
6 leaves fresh basil, torn
1 tbs olive oil, divided
1/2 tbs balsamic vinegar
1 tsp garlic powder
salt and pepper

In a sauté pan over medium heat, add 1/2 tbs olive oil and zucchini. Season with garlic powder, salt and pepper. Cook zucchini until slightly charred, about 4 minutes. Transfer to a small bowl and toss with balsamic vinegar. Set aside to cool.

Meanwhile, tear or cut bread into large chunks. Warm a different skillet over medium heat and add remaining 1/2 tbs olive oil, bread, and salt and pepper. Toast bread chunks until golden brown, tossing frequently, about 5 minutes. Set aside to cool.

Cut tomato into large chunks and toss to combine with zucchini and bread. Top with basil to serve.