Combine the shallot, red wine vinegar, salt, pepper, maple syrup, Worcestershire sauce, and olive oil in a jar. Using a stick blender, blend until completely smooth. Set aside.
Grill the vegetables and bread
Preheat your grill to medium-high.
Cut around the core of the bell pepper so that you have nice big pieces that are fit for grilling. Trim the zucchini and cut it into quarters lengthwise.
Place the bell pepper pieces, zucchini spears, and bread slices on a baking sheet. Drizzle with olive oil and season with salt and pepper. Flip everything over and repeat the oil drizzle and seasoning.
Pop the halved garlic clove on your baking sheet as well!
Place the vegetables on the grill. Let them char and cook for a few minutes before flipping over. Let the veg char on the other side before removing and placing back on the baking sheet.
Place the bread on the grill as well and let it get charred/toasty on the one side. Flip the pieces over and let it char on the other side.
Transfer the bread to the baking sheet. Quickly rub both sides of the hot grilled bread with the halved garlic clove. You should smell the garlic immediately. Turn off the grill.
Assemble the salad
Chop the vegetables and bread into bite-sized pieces and place in a large serving bowl. Chop the grilled bread into cubes and add that to the bowl as well.
Then, go in with the butter beans, cherry tomatoes, basil, and all of the dressing. Season with salt and pepper and toss to combine. I like to garnish with a big, pretty sprig of basil on top. Serve immediately!
Recipe Notes
The quality of the tomatoes and basil is important in this recipe. I don’t recommend making it outside of the prime summer season!
Only toss with dressing right before serving. Of course the grilled bread pieces that have soaked up a bit of dressing and the juicy tomato are the best part, but you don’t want them getting TOO soggy.
My red bell pepper was on the small side, so I threw in a couple sweet banana peppers as well.
Garlic-rubbed grilled bread is the trick behind this grilled vegetable panzanella, tossed with charred zucchini and peppers, juicy tomatoes, and butter beans for extra heartiness.