Grilled Vegetable Panzanella Salad

Directions

1. Preheat the grill to the highest setting. Drizzle the sourdough with olive oil and sprinkle with a pinch of salt.
2. Toss the vegetables together with a big pinch of salt and pepper, garlic powder, olive oil, and vinegar. Spread them on a grill pan. Grill the bread for 1 to 2 minutes per side, until toasty and grill marks appear. Grill the vegetables for 10 to 12 minutes, tossing every 3 to 4 minutes. Grilling until the desired char is achieved.
3. Spread salad greens on the bottom of the platter. Add grilled vegetables, and top with grilled bread that has been cut into cubes. In a large bowl, toss the grilled. Drizzle on the basil vinaigrette, and sprinkle with the feta cheese. Serve with extra dressing!
4. Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.