Place the bread, zucchini, onion, peppers, fennel and figs in a large bowl, and drizzle and toss with olive oil, salt and pepper. Grill the vegetables and bread over a hot charcoal grill until tender and covered with nice grill marks. Set them aside in a single layer on a sheet pan until cool. Then cut them into bite size chunks, and toss them with a generous amount of the vinaigrette. Add crumbled feta, cubed tomatoes and arugula leaves just before serving.
Whisk all dressing ingredients together with a fork.
Added Friday, June 12, 2015
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