Grilled Zucchini and Bell Pepper Fattoush

Description
Fattoush is a Middle Eastern take on panzanella, Italian bread salad. In fact, rustic Italian bread is a good alternative to the pita.
 * Contributed by Healthy Recipes for diabetic Friends Y-Group
 * Source: Tori Ritchie in Bon Appétit, July 2007
 * Formatted by Chupa Babi in MC: 06.20.07
 * Makes 4 to 6 servings

On the grill

 * 3 medium orange or red bell peppers (about 1 pound), stemmed, seeded, quartered
 * 4 to 5 slender zucchini (about 1 pound), trimmed, cut lengthwise in half
 * 2 (5- to 6-inch) pita breads, each cut horizontally into 2 disks, or two 6x4x½-inch slices country white bread
 * olive oil (for grilling)

For the dish

 * 1 (8-ounce) cucumber, peeled, halved, seeded, cut into ½-inch cubes
 * 12 cherry tomatoes, each halved
 * 3 green onions, thinly sliced
 * 1 cup (scant) pitted kalamata olives, halved
 * ½ cup (packed) fresh mint leaves
 * ⅓ cup chopped fresh cilantro
 * ½ cup olive oil
 * ¼ cup fresh lemon juice
 * 1 teaspoon ground cumin
 * 1 x 4-ounce piece feta cheese, cut into ½-inch cubes (scant 1 cup)
 * ground sumac (optional)

Directions

 * 1) Prepare barbecue (medium heat).
 * 2) Brush peppers, zucchini, and bread on both sides with oil.
 * 3) Sprinkle lightly with salt and pepper.
 * 4) Grill peppers and zucchini until slightly charred and just tender, turning often, about 6 minutes.
 * 5) Transfer vegetables to foil-lined baking sheet.
 * 6) Grill bread until lightly charred and just crisp, turning often, about 3 minutes.
 * 7) Transfer to sheet with vegetables and cool.
 * 8) Tear bread into 1-inch pieces.
 * 9) Do ahead vegetables and bread can be made 2 hours ahead.
 * 10) Let stand at room temperature.
 * 11) Cut peppers lengthwise into ½-inch-wide strips, then crosswise into ½-inch pieces.
 * 12) Cut zucchini lengthwise in half, then crosswise into ½-inch pieces.
 * 13) Place in large bowl.
 * 14) Add cucumber, tomatoes, green onions, olives, mint, and cilantro and toss to combine.
 * 15) Add bread pieces.
 * 16) Whisk ½ cup oil, lemon juice, and cumin in small bowl to blend.
 * 17) Season dressing to taste with salt and pepper.
 * 18) Add dressing to salad; toss to coat.
 * 19) Add feta and gently mix into salad.
 * 20) Transfer salad to large bowl.
 * 21) Serve, passing ground sumac for sprinkling over, if desired.