Grilled Green Panzanella Salad with Halloumi, White Beans & Vegetables

Preheat grill to medium (350 degrees F to 400 degrees F). Coat zucchini, bread, and halloumi with cooking spray. Place zucchini on oiled (with cooking spray) grates; grill, uncovered, until charred on both sides, 2 to 3 minutes per side. Remove from grill. Place bread and halloumi on oiled (with cooking spray) grates; grill, uncovered, until charred on both sides, 1 to 2 minutes per side. Remove from grill.

Rub both sides of bread slices with 1 of the garlic cloves. (Discard rubbed garlic clove.) Cut zucchini, bread, and halloumi into 1/2-inch cubes. Transfer zucchini and bread to a large bowl; add lettuce and beans. Set halloumi aside.

Place oil, vinegar, salt, pepper, and remaining 2 garlic cloves in a food processor; pulse until combined, 1 to 2 times. Add basil; process until mixture is smooth, about 1 minute. Pour over zucchini mixture in bowl; toss to combine. Divide evenly among 6 bowls; top with halloumi.