1(8-ounce) loaf Italian bread,cut into 1-inch slices, dried overnight
1large zucchini cut in half lengthwise and then cut to 1/2-inch slices
1red bell pepper,cored, seeded, chopped
1fennel bulb,stalk cut off, cut into 1/2-inch pieces
1(10-ounce) packagecherry tomatoes
8ouncesfresh mozzarella cheese pearls
1/2cupfresh basil,thinly sliced
Heat an outdoor or indoor grill to high heat; oil the grill grate.
Lightly brush both sides of the bread with 1/4 cup oil. Grill for 2 minutes a side or until lightly toasted; set aside. Tear into small pieces.
Combine the zucchini, pepper, and fennel in a large bowl. Drizzle with 2 tablespoons oil; toss to coat.
Place a grill basket on the grill grate; heat for 5 minutes. Transfer the vegetables to the basket. Grill the vegetables for 5 to 8 minutes, turning them occasionally, until charred on all sides; set aside. Toss the tomatoes with 1 tablespoon oil; transfer to the grill basket. Grill for 3 to 4 minutes, turning frequently, until blistered on all sides; set aside.
Whisk the remaining olive oil, vinegar, mustard, Italian seasoning, garlic, salt, and pepper in a bowl.
Place the Fresh Express® Leafy Green Romaine, vegetables, bread, and cheese into a large bowl. Drizzle with the dressing; toss to combine. Sprinkle with basil.
Tip: The night before, slice the bread and place it on a sheet pan to dry it out.