Note: Ponzu is usually available in Asian grocery stores, but in a pinch you can substitute equal parts soy sauce and lemon juice.
1/2 pound loaf of multi-grain bread, torn into bite-sized chunks
2 pounds (4 medium or 2 XL) zucchini, sliced into 1/4-inch coins
1/4 cup extra virgin olive oil
1/3 cup ponzu
1 tablespoon toasted sesame oil
2 cloves garlic, smashed
1 14- ounce can of chickpeas, drained
zest of one lemon
Toss the chunks of bread in a large bowl with 2 tablespoons of the olive oil and a couple pinches of salt. Massage the oil into the bread a bit with your hands, turn out onto a baking sheet and toast until deeply golden in a 375F oven. It should take 8-12 minutes or so - tossing once or twice along the way. Set aside.
Whisk the ponzu, toasted sesame oil and garlic together in a small bowl. Set aside.
Prep your grill, medium-high heat. Toss the zucchini in the same bowl you used for the bread, along with 2 more tablespoons of olive oil and a couple pinches of salt. Either use a wide grilling basket, or, if your grill has narrow slats, arrange the zucchini across the grill. Cook for 10-15 minutes, turning often with a metal spatula, until the zucchini is tender and golden, with grill marks. It seems like a lot of zucchini, but it really cooks down. Remove zucchini from the grill as it finishes.
Just before serving pour the ponzu dressing over the grilled zucchini and chickpeas in a large serving bowl, gently toss. Add the toasted bread and give another good toss. Serve topped with halved cherry tomatoes, lemon zest and basil.