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  • 4 large, ripe garden tomatoes
  • 1 medium zucchini, cut into coarse chunks
  • 1/3 loaf crusty Italian bread
  • 6 leaves fresh basil, torn
  • 1 tbs olive oil, divided
  • 1/2 tbs balsamic vinegar
  • 1 tsp garlic powder
  • salt and pepper


  1. In a sauté pan over medium heat, add 1/2 tbs olive oil and chopped zucchini. Season with garlic powder, salt and pepper. Cook zucchini until slightly charred, about 4 minutes. Transfer to a small bowl and toss with balsamic vinegar. Set aside to cool.
  2. Meanwhile, tear or cut bread into large chunks. Warm a small skillet over medium heat and add remaining 1/2 tbs olive oil, bread, and salt and pepper. Toast bread chunks until golden brown, tossing frequently, about 5 minutes. Set aside to cool.
  3. Cut tomatoes into large chunks and toss to combine with zucchini and bread. Top with basil and serve – enjoy!

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CHIC EATS: Panzanella [RECIPE]  was originally published on