Heat a grill or grill pan.

Toss the zucchini, tomatoes, and onions gently with olive oil and salt.

Grill the zucchini, tomatoes, and onions until cooked through, flipping halfway.

Toss the bread cubes with red wine vinegar, minced garlic, 1 tablespoon olive oil, a sprinkle of water, and salt.

Chop the grilled vegetables.

Add the chopped grilled vegetables to the bread mixture.

Toss gently together and season with salt, to taste.

Heat the canola oil to 375 degrees F.

Whisk together the cake flour, baking powder, a pinch of salt, and club soda to make a batter.

Spoon the goat cheese into a piping bag.

Cut a hole in the piping bag.

Gently fill each zucchini blossom with goat cheese.

Dip each filled zucchini blossom into the batter.

Carefully place the battered blossoms into the hot oil.

Cook until lightly puffed and golden brown.

Remove the fried zucchini blossoms from the oil.

Drain the fried zucchini blossoms on a paper towel.

Season the fried zucchini blossoms immediately with salt.

Fry the fresh basil leaves in the hot oil until just crisped.

Set aside the fried basil leaves.

Toss the baby arugula with 1 tablespoon olive oil, salt, and a splash of red wine vinegar.

Divide the arugula among 4 plates.

Mold the panzanella into a ring mold.

Place the molded panzanella on a plate.

Repeat with remaining plates.

Top each panzanella portion with 1 fried zucchini blossom.

Drizzle each plate with olive oil.

Top each plate with a fried basil leaf.