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1/4 cup extra-virgin olive oil, plus more for brushing
Half loaf country bread sliced 3/4-inches thick
1 medium zucchini or summer squash, halved
1/2 large red onion, cut into 4 wedges
Kosher salt
Freshly ground black pepper
1 clove garlic, minced
2 tablespoons red wine vinegar
4 cups diced tomatoes of choice
1/2 cup packed fresh basil leaves, torn into bite-size pieces
Balsamic glaze, for drizzling
Heat grill to medium-high and oil the grates.
Brush bread, zucchini and onion all over with oil and season with salt and pepper.
Grill bread until lightly charred and toasted – 30 seconds to 1 minute per side.
Grill vegetables until zucchini and onion are lightly charred and crisp-tender – 3 minutes per side.
Transfer grilled bread, zucchini and onion to a work surface.
Rub garlic on both cut sides of the bread, then allow everything to cool slightly.
Thinly slice zucchini crosswise, and chop onion.
In a large bowl, whisk together oil and vinegar, then season with salt and pepper.
Add zucchini, onion, tomatoes and basil.
Toss to combine.
Drizzle with balsamic glaze before serving on top of bread slices.
